Description

A tropical twist on classic fruit crisps, this Pineapple Crisp features juicy pineapple chunks baked under a crunchy, coconut-infused oat topping. Sweetened naturally with coconut sugar and flavored with hints of vanilla and cinnamon, it’s a delightful gluten-free dessert perfect for any occasion.

Ingredients

Fruit 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

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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.
Mix 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 pieces. Transfer this mixture into the prepared baking dish.
Prepare the oat topping. In a separate bowl, mix together the rolled oats, almond flour, shredded coconut, coconut sugar, 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 mixture in the baking dish, covering it completely.
Bake. Place the baking dish in the oven and bake for 30 to 35 minutes, or until the topping turns golden brown and the pineapple filling is bubbly and thickened.
Cool and serve. Remove the crisp from the oven and allow it to cool for a few minutes before serving to let the filling set.

Notes

To make this crisp extra crispy, you can sprinkle additional shredded coconut on top before baking.
For a nut-free version, substitute almond flour with gluten-free all-purpose flour or oat flour.
Serve with a scoop of vanilla ice cream or coconut yogurt for a delightful contrast.
Store leftovers in an airtight container in the refrigerator for up to 3 days.