I thought that pineapple in a crisp might be sort of perfection. I am not a fruit lover, we all know this, but pineapple, is a food group of its own in my opinion. I love pineapple. Please don't skip the ice cream on top. That was a request from my husband. He says, you must have the ice cream, but if you don't, I won't tell, he won't know and then everything will be fine! This isn't an OVERLY sweet dessert, but it is just the perfect finish to a good BBQ, and is delicious served warm OR cold.
I sort of feel like I "crumble" things often lately but...... I just gotta have it. I hope that you think so as well!
You can absolutely use fresh pineapple. If you do that, just peel that baby down and chunk into maybe 1 inch chunks. If you use fresh, you just one pineapple. I used canned. Why? No reason, I had it in the pantry and just did. I used a combination of chunk and crushed but, go with your gut friends.....you do you!
Here is what you will need:
20 oz. can of crushed pineapple, drained
20 oz. can of chunk pineapple, drained
2 T. cornstarch
pinch of salt
Preheat your oven to 350 degrees F. Combine the pineapple and cornstarch together and set aside.
For your crumble you will need:
3/4 cup flour
1 cup brown sugar
1/2 cup slivered almonds
1/2 cup butter, melted or softened.
Using a fork or pastry cutter, combine all ingredients until you achieve a crumbly mess that will hold together if you squeeze some in your had.
In a 9x9 or similar sized casserole dish, (I used a round one, obviously) spray with nonstick spray. Pour your pineapple mixture into the dish and even out. Now place your crumble evenly on top. Don't leave any bare spots, that drives me nutso!
Now, bake for 35-40 minutes until the top is golden and bubbly. Let cool or serve hot, and for the love of the dish, do NOT forget the ice cream!
ENJOY!
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