Pineapple Crisp
A fabulous dessert that's easy to make and so delicious. Great served with vanilla ice cream.
A fabulous dessert that's easy to make and so delicious. Great served with vanilla ice cream.
- Carbohydrate 30.3747058303095 g
- Cholesterol 15.2515625 mg
- Fat 13.8104293749612 g
- Fiber 4.28963326599429 g
- Protein 4.735038957924 g
- Saturated Fat 4.25697479166052 g
- Serving Size 1 1 Serving (194g)
- Sodium 43.7401388888096 mg
- Sugar 26.0850725643152 g
- Trans Fat 0.939647166653788 g
- Calories 277 calories
Step-by-step
- Cook and caramelize pineapples in non-stick pan until softened. Add rum and cook off alcohol.
- Pulse almonds, light brown sugar, cinnamon, ginger, flour, and butter in food processor. Fill 5-inch round gratin dishes with cooked pineapple and top with crisp mixture. Cook in a preheated 400 degree F oven until brown and bubbly on top, about 10 to 12 minutes.
Traditional berry crisps rely on pectin-rich fruit to thicken juices during baking, but tropical fruit requires stovetop intervention before it enters the oven. Caramelizing pineapple slices in a non-stick pan reduces excess moisture so the fruit concentrates its sugars without waterlogging the pastry topping. Sliced almonds combined with flour, butter, brown sugar, cinnamon, and ginger form a rich topping that needs careful monitoring. Bake the individual 5-inch round gratin dishes in a preheated 400 degree F oven for 10 to 12 minutes. Watch for deep golden browning and rapid bubbling at the edges of the dish, which indicates the flour has gelatinized and the butter has fully rendered. Remove the dishes immediately once these visual thresholds appear to prevent burning the sliced nuts. For advance preparation, assemble the unbaked dishes and refrigerate them for up to 24 hours before baking, adding two minutes to the total oven time if entering the heat cold.
