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Pineapple Crisp

By: Karen Bourne

"Field editor Karen Bourne of Magarth, Alberta comments, 'This recipe's combination of coconut and pineapple is delightful!' A treat with tropical taste, It's wonderful served warm with a scoop of ice cream."

Rate/Review | Read Reviews (22)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

Ingredients

1 1/2 cups flaked coconut
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup butter or margarine, melted
1/8 teaspoon salt
FILLING:
3/4 cup sugar
3 tablespoons cornstarch
1 (8 ounce) can crushed pineapple, undrained
1 tablespoon lemon juice
1 tablespoon butter or margarine

Directions

In a bowl, combine the coconut, flour, brown sugar, butter and salt. Press 1-1/2 cups into a greased 9-in. square baking pan; set remaining mixture aside.
In a saucepan, combine the filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool; spread over crust. Sprinkle with reserved coconut mixture. Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack.