Description
Enjoy a taste of the tropics with this delicious Pineapple Crisp, featuring juicy pineapple and a crunchy oat topping. Perfect for a quick and easy dessert, this gluten-free and vegan-friendly recipe is a delightful treat for any occasion.
Ingredients
For the Pineapple Filling:
1 large pineapple, peeled, cored, and diced
1/4 cup coconut sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon vanilla extract
For the Oat Topping:
1 cup rolled oats
1/2 cup almond flour
1/4 cup shredded coconut
1/4 cup coconut sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup coconut oil, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 inch baking dish.
- In a large bowl, mix diced pineapple, coconut sugar, lemon juice, cornstarch, and vanilla extract. Transfer to the baking dish.
- In another bowl, combine rolled oats, almond flour, shredded coconut, coconut sugar, cinnamon, and salt. Stir in melted coconut oil until mixture is crumbly.
- Spread the oat topping evenly over the pineapple mixture.
- Bake for 30-35 minutes, or until the topping is golden brown and the pineapple is bubbly.
- Let cool for a few minutes before serving.
Notes
Substitutions: Brown sugar can replace coconut sugar. All-purpose flour can substitute almond flour if not gluten-free.
Additions: Add chopped nuts like macadamia nuts or almonds to the topping for extra crunch.
Serving Suggestions: Serve warm with ice cream, whipped cream, or a drizzle of caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical
Nutrition
- Serving Size: 6 servings
- Calories: 220 kcal per serving
