PINEAPPLE CRISP
This crisp is excellent served warm with vanilla ice cream.
Provided by Bea Gassman
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread well-drained pineapple into a 9x9 inch square baking pan.
- In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
- Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 34.8 g, Cholesterol 31.9 mg, Fat 8.4 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 5 g, Sodium 191.9 mg, Sugar 25.3 g
HAWAIIAN APPLE-PINEAPPLE CRUMBLE
This is an old family favorite. We especially like it for the Thanksgiving holiday.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Toss apple slices with lemon juice. Place in a 10 x 6 x 1 1/2 inch baking dish. Spoon pineapple evenly over apples, then cover with cranberry sauce.
- Mix oats, brown sugar, flour, cinnamon, and salt. Cut in butter or margarine till crumbly. Sprinkle over fruit.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or till apples are tender. Serve warm.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 92.9 g, Cholesterol 10.2 mg, Fat 5.1 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 63.6 mg, Sugar 72.5 g
PINEAPPLE CRUMBLE
When I saw this recipe in Appeal magazine, I knew that I had to try it. I love trying things that are "just a bit different". I served this warm with some vanilla ice cream. My DH said that it reminded him of Hawaii!!! This could be made easier by using 3 cans of pineapple chunks with their own juice
Provided by Abby Girl
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Weight the diced pineapple and reserve 1 lb for the crumble. Process enough of the remaining pineapple, including the chopped core, in a food processor or juicer to obtain 1/4 cup juice, saving remaining juice for another use.
- Heat butter in a large saucepan and add the reserved 1 lb pineapple, 3 T of the sugar and vanilla. Saute over medium heat for 5 minutes. Transfer to a bowl. Place the reserved 1/4 cup pineapple juice, remaining 1 T sugar, lemon juice, rum and cornstarch mixture in a small saucepan.
- Cook over low heat, stirring constantly, until mixture thickens and clears. Add juice mixture to cooked pineapple and stir well to mix.
- To make crumble topping: Combine flour, sugar, vanilla and butter in a food processor. Pulse until mixture resembles bread crumbs; do not over mix.
- Preheat oven to 350. Transfer cooked pineapple mixture into a large dish. Sprinkle with the crumb topping and bake until golden brown, about 30 - 40 minutes.
- Serve warm.
PINEAPPLE CRUMBLE BARS
This is more a heavily modified recipe from Ina Garten (The Barefoot Contessa). She made Raspberry crumble bars. But for the SECOND TIME. Her very same shortbread recipe stuck to my pan...And even the dough was near tasteless. So I just added too it, and changed the filling! I made these for my friends parents, and snuck them...
Provided by Anthony Nicometi Jr
Categories Cookies
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Cream the butter and sugar together until thoroughly combined.
- 2. Sift the flour and salt together and mix. Then add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds (Reserving 1/3 of the dough) of the dough evenly on the bottom of a 9-inch square baking pan. Spread with the jam. Then, Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface.
- 3. Bake bars for about 45 mins at 350. or until lightly browned.
- 4. Cool for about 2 hours, then cut into 6 bars (or smaller if preferred. And enjoy!! :)
PINEAPPLE CRUMBLE BARS
Make and share this Pineapple Crumble Bars recipe from Food.com.
Provided by GrandmaIsCooking
Categories Bar Cookie
Time 49m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- In medium bowl combine all crust ingredients.
- Beat at low speed until mixture is crumbly (2 to 3 minutes). Reserve 1 cup.
- Press remaining crumb mixture on bottom of greased 13 x 9-inch baking pan.
- Bake for 14 minutes.
- Meanwhile, in 2 quart saucepan stir together sugar and cornstarch.
- Add pineapple and lemon juice. Cook over medium heat, stirring constantly, until thickened (4 to 5 minutes). (Mixture will be very thick.) Spoon filling over baked crust; sprinkle with reserved crumbs.
- Top with almonds.
- Bake for 20 to 25 minutes.
Nutrition Facts : Calories 138.3, Fat 6.5, SaturatedFat 3.7, Cholesterol 15.2, Sodium 41.4, Carbohydrate 19.5, Fiber 0.6, Sugar 11.8, Protein 1.2
APPLE, RAISIN AND PINEAPPLE CRUMBLE
This combination of fruits compliment each other well and make a yummy sweet dessert which is great eaten warm with ice cream. It is also good as a left over, eaten cold. The apples can be either peeled or not, depending on your preference.
Provided by Trisha W
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the apple slices, raisins, drained pineapple and sprinkle with the lemon and pineapple juices.
- Toss lightly with a mixture of 1/8 C each of white and brown sugar and 1/4 t of cinnamon.
- Put into a large casserole dish and bake at 350 degrees for 15 minutes.
- In a medium size bowl (while the apples are starting their cooking), mix the dry crumb topping ingredients together, then moisten with the melted butter.
- Top the apple mixture with the crumb topping and bake for another 30-35 minutes.
AMAZING CHERRY PINEAPPLE CRUMBLE
Easy to make with a cake mix and oh, so good. For a more fruity dessert, double the pineapple and cherry pie filling.
Provided by Recipe Reader
Categories Dessert
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spoon pineapple evenly over bottom of 9 X 13 pan.
- Cover the pineapple with cherry pie filling.
- Pour the dry cake mix evenly over fruit mixture so that it reaches all sides of the pan.
- Drizzle entire surface with butter.
- Sprinkle coconut and pecans evenly over top.
- Bake until cake is deep brown and a toothpick comes out clean, 55 to 60 minutes.
- Let cool and serve with ice cream or whipped cream.
PINEAPPLE CRUMBLE
I learned this in food technolgy at school. I brought it home and we had it for dessert and it was absoloutely divine. I have made this on many other occasions.
Provided by Geris2
Categories Dessert
Time 30m
Yield 6 slices
Number Of Ingredients 4
Steps:
- Preheat your oven to gas mark 5/6.
- Weigh your butter and put it in a large bowl.
- Chop it into small pieces.
- Sift in the flour and rub the butter and flour between your fingers until it resembles breadcrumbs.
- Pour in the sugar and mix in well.
- Chop your fruit into small squares and placethem all into the container.
- Pour your mixture of flour, butter and sugar and top so it covers all the pineapple.
- Put in the oven for about 20 minutes.
Nutrition Facts : Calories 367, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 103.7, Carbohydrate 63.6, Fiber 3.1, Sugar 35.3, Protein 4.1
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- In a small bowl, combine flour, brown sugar and butter using a fork. You want to end up with it fully mixed and you should have small crumbles.
- First, open up the can of crushed pineapple and set aside 4 teaspoons of pineapple juice to use for the icing later.
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- Prepare the pineapple by removing the ends, skin, eyes and core. Chop into small pieces and put into a bowl. Sprinkle the cinnamon, brown sugar and cornflour over the top and mix with a spoon
- Make the crumble topping by rubbing the butter into the flour and white sugar until it resembles breadcrumbs. Mix in the coconut, demerara and oats, using your fingers, briefly rubbing them in as you do so (max 20 seconds)
- Tip the pineapple into the prepared dish and spoon the topping over it, then bake for 25-30 minutes until the fruit is bubbling and the topping is golden brown (cover loosely with foil if the coconut appears to be browning too quickly)
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2.5/5 (5)Total Time 2 hrs 30 minsServings 16
- Preheat oven to 375°F. Lightly coat a 9-inch square baking pan with cooking spray. Beat flour, butter, vanilla, 1 cup of the sugar, and 1/4 teaspoon of the salt with a heavy-duty stand mixer fitted with a paddle attachment on medium-low speed until mixture resembles coarse crumbs, about 1 minute. Reserve 1 cup of the crumb mixture in a small bowl for the topping. Press remaining crumb mixture evenly into bottom of prepared pan.
- Bake crust until golden brown, about 18 minutes. Transfer pan to a wire rack, and cool crust completely, about 30 minutes. (Do not turn off oven.)
- Meanwhile, gently stir together chopped pineapple, cornstarch, lemon juice, and remaining 1/3 cup sugar and 1/4 teaspoon salt in a bowl until thoroughly combined. Spread pineapple mixture evenly over cooled crust.
- Stir together almonds and reserved crumb mixture in a small bowl until combined. Sprinkle almond mixture evenly over pineapple mixture on crust. Bake at 375°F until the filling is bubbly and the topping is lightly browned, 45 to 55 minutes. Transfer to a wire rack. Cool completely, about 1 hour, and cut into 16 squares.
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- For the lime dust put the leaves on the microwave plate and microwave on high for 2 minutes. Carefully remove the leaves and allow to cool and crisp. Devein the leaves and pound to a powder in a mortar and pestle. If you'd prefer not to have any larger crunchy pieces, sieve the powder into a bowl and set aside.
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- Cut butter into sieved flour. , Rub lightly between fingers, till mixture resembles bread crumbs. , Store 1/3 mixture in fridge till required. , Sprinkle a little cold water on remaining mixture. , Lightly knead into a dough, do not handle too much. , Shape into a lump, roll out using dry flour to dust. , Press into 8.5 inch pie plate, pulling up edges where necessary. , Prick lightly with a fork all over. , Refrigerate for 15 minutes. , Drain syrup from pineapple slices. , Press out all excess liquid, chop into pieces. , Put in a heavy pan, sprinkle sugar. , Heat, stirring continuously, till liquid is not watery. , Add all spice powders. , Take off fire, allow to cool. , Line pie mould with aluminium foil. , Put a fistful of rajma or other beans to keep the shape and blind bake at 180 C in preheated oven for 10 mins or very light golden. , Take out, remove beans and foil.
- Allow to cool to room temperature. , Pour pineapple mixture into pie mould, spread evenly. , Sprinkle brown sugar to cover filling evenly. , Return to bake at 180 C for 10-12 mins or light golden. , Allow to cool a little before cutting with a pie cutter. , Serve warm or with ice cream. ,.
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