Description
This Pineapple Crisp is a delightful gluten-free dessert featuring juicy pineapple baked under a crunchy oat and coconut topping. Naturally sweetened with coconut sugar and enhanced with warm cinnamon and vanilla, it’s a perfect tropical treat that’s both satisfying and wholesome.
Ingredients
Scale
Filling
- 1 large pineapple, peeled, cored, and diced
- 1/4 cup coconut sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
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 and prepare baking dish: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish to prevent sticking.
- Make the pineapple filling: In a large bowl, combine the diced pineapple, coconut sugar, lemon juice, cornstarch, and vanilla extract. Stir well to evenly coat the pineapple with the mixture, then transfer it into the prepared baking dish.
- Prepare the crisp topping: In a separate bowl, mix together rolled oats, almond flour, shredded coconut, coconut sugar, ground cinnamon, and salt. Pour in the melted coconut oil and stir until the mixture forms a crumbly texture.
- Assemble the crisp: Evenly spread the oat topping over the pineapple filling in the baking dish to create a uniform layer.
- Bake the crisp: Place the dish in the oven and bake for 30-35 minutes, or until the topping turns golden brown and the pineapple filling is bubbling.
- Cool and serve: Allow the crisp to cool for a few minutes after baking to let the filling set slightly before serving warm.
Notes
- Ensure the pineapple is ripe and juicy for best flavor and natural sweetness.
- You can substitute coconut sugar with brown sugar if preferred.
- For a nut-free version, replace almond flour with oat flour.
- Serve with a scoop of vanilla ice cream or coconut yogurt for a delicious contrast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat before serving.
