Reviewed: Feb. 2, 2012

My coconut happened to be sweetened so I cut all of the sugars back, using just 1/4 cup brown sugar in the crust and 1/4 cup in the filling. It turned out wonderfully! I was using fresh, very ripe pineapple so it was plenty sweet enough. I served it with a dollop of vanilla yogurt...yummy!

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Reviewer:

Nancancook

Reviewed: Dec. 21, 2011

My husband ate almost all of this himself w/whipped cream on top--and he is not fond of pineapple! I liked that this recipe didn't need eggs. I used an entire 20 oz. can of pineapple CHUNKS and whizzed it in the food processor to make it "crushed." It was about a cupful when done. I then proceeded to put all the crisp mixture in the food processor too, that way it blended up quickly like making a pie dough. No hand mixing needed! I used UNsweetened coconut flakes b/c it is sweet enough as is. I can also see canned pie filling working in place of pineapple, even easier--cherry, apple, blueberry filling, yum. Just pour it in between the top and bottom crispy crust. When out of the oven it is loose and needs to be spooned out. The next day it sets and can be cut into squares.

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Reviewer:

Joanne

Cooking Level: Expert

Living In: Shirley, New York, USA

Reviewed: Dec. 2, 2011

Incredible . . . very sweet, even for my sweet tooth, but absolutely incredible (smaller portion size) and I would have never thought to make a pineapple crisp - thanks for the terrific idea & recipe!

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Reviewer:

Sharon H

Cooking Level: Beginning

Home Town: Winnipeg, Manitoba, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Aug. 4, 2011

way too much cornstarch - i used twice as much fruit and cut the c/s down to 1 T. and it was still starchy. personal notes: mango, dried pineapple, chopped macadamias, lime juice

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Reviewer:

3MCMRMOM

Cooking Level: Expert

Reviewed: May 28, 2011

This is a excellent crisp and my friends and family truly enjoyed it. For the filling I used 1 20 oz. can of crushed pineapple. Plus I doubled the receipe, this is a real keeper I plan taking it to a festial to sell next weekend, to help raise money for my American-German Club

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Reviewer:

Lori Volz

Reviewed: Jul. 11, 2010

Was not a big hit in my book...

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Reviewer:

kelly

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Jun. 3, 2010

What a disappointment. This was like taking in pure sugar.

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Reviewer:

Louise B. Leslie

Reviewed: May 11, 2010

This recipe was a huge hit in my office! I used 20oz can of crushed pineapple vs 8oz and left the butter out of the filling portion.

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Reviewer:

whitezwz@verizon.net

Cooking Level: Expert

Home Town: Muncie, Indiana, USA

Living In: Bradenton, Florida, USA

Reviewed: Nov. 18, 2009

I had some fresh pineapple I needed to use up and of course what better way than to add sugar, butter and other naughty things to fatten it up. I've never used pineapple in a crisp before and this was delicious. The filling complements the pineapple perfectly and the crumb topping is not too heavy. There was enough juice from the fresh pineapple to make the filling work but you could probably use pineapple juice if you want to use fresh. I substituted some of the brown sugar with white sugar to make it a bit lighter and I didn't have enough coconut so I added some oats. I doubled the recipe and put it a 9 x 13 glass baking dish. It baked for 30 minutes and was just beautiful. If you want to try a different take on crisp, try this recipe out. You won't be disappointed.

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Reviewer:

Amie

Reviewed: Nov. 12, 2009

I made this last night and it was wonderful.It came out perfectly.I made it with a 20 oz. can of pineapple and I didn't add the bananas as some suggested,but the coconut was just right.I loved the crunchy crust.Yum!.I have finally found the perfect pineapple crisp recipe I have been searching for. Thanks!!!!

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