This juicy pineapple crisp combines ginger and coconut flavours with a crunchy oatmeal topping. It's an easy, gluten-free, vegan dessert that delivers delicious results!
If you're a pineapple lover or seeking a delightful summer dessert, give this crisp a try! It’s hard to resist the combination of warm fruit and a crunchy crumble topping, especially when it’s got some ice cream or yogurt on top. The hot and cool combo is pure perfection.
This pineapple crisp totally embodies all of that goodness! The tangy, juicy flesh of the pineapple is combined with a touch of fresh ginger for a warm, spicy note that complements the sweetness of pineapple along with tapioca to thicken. It’s perfectly complemented by the crumbly, oatmeal topping with honey to sweeten and coconut for a nutty tropical touch. This is a dessert I can eat anytime!
Ingredients you’ll need
All you need are few pantry staples and a couple of special ingredients for this pineapple crisp recipe.
- Pineapple: I prefer to use fresh pineapple, but if it isn't in season, canned or frozen pineapple works just as well.
- Rolled Oats: While I prefer old-fashioned rolled oats for a chunkier texture in the topping, you could also use quick-cooking oats.
- Coconut: Shredded coconut, either sweetened or unsweetened, adds a lovely tropical flavour and texture to this crisp.
- Honey: A little bit of natural sticky sweetness.
- Flour: Is mixed with the oats for that perfect crisp topping. Either oat flour, gluten-free, or regular all-purpose flour will work well.
- Arrowroot flour/ tapioca starch: This thickener is added to the pineapple chunks, to absorb the excess juices during cooking, ensuring a saucy texture without becoming overly soggy!
- Butter or Coconut Oil: This is used to bind and clump the topping all together.
- Fresh ginger, Vanilla Extract, and Salt: Just a small splash and pinch of these are needed to round out the other flavours.
Complete list of ingredients and amounts is located on the recipe card below.
How to make pineapple crisp
Just grab a 9×13 baking dish and preheat your oven to 350F/ 180C. Then, follow these three easy steps:
Mix together the pineapple filling ingredients in a large bowl. Pour into your baking pan.
Mix together the crisp topping ingredientsin another bowl. Then sprinkle the crisp topping over the filling.
Bake for 35-40 minutes, or until the filling is bubbling around the edges of the pan and the topping is crunchy.
How to cut a whole fresh pineapple
Remove the crown: Lay the pineapple on its side on a cutting board. Firmly hold the crown (leafy green top) with one hand and gently twist it off.
Trim the ends: Stand the pineapple upright. Use a sharp chef's knife to slice off the top and bottom ends. This creates a stable base for cutting.
Peel the pineapple: Standing upright, place your knife just below the top. Carefully slice downwards, following the curve, to remove the skin in strips. Repeat until all skin is removed.
Slice or core the pineapple: Lay it on its side to slice into rounds or cut into chunks. For slicing, cut crosswise to desired thickness. For coring, slice into quarters lengthwise and remove the tough inner core from each quarter.
How to store
- Fridge: Place any leftover pineapple crisp covered in the pan in the fridge for up to 3 days. You can also transfer it to an airtight container.
- Reheating: Individual portions can be reheated in the microwave, or place the entire pan in a 350°F/ 180°C oven until warmed through.
Recipe FAQ
The main difference between a crisp and a crumble is in the texture of the topping. A crisp typically has a crunchy, crisp topping made with oats or nuts, while a crumble has a softer, streusel-like topping that may or may not include oats.
If you plan on eating the crisp within 24 hours, it’s not necessary to refrigerate it. If it’s going to be much longer than that, I would definitely stick it in the fridge. In either case, cover it tightly with plastic wrap or foil.
A hint of fresh ginger and coconut can be delightful without overpowering its natural taste. Similarly, lemon or lime juice, as well as vanilla, can also complement the pineapple's delicious flavour.
Although its only a small amount, it's a crucial step in the recipe. As the fruit cooks, it releases juice. We want some of this juice but not too much! Tapioca absorbs the excess juice and thickens the sauce slightly.
If you plan to prepare the crisp ahead of time, it's best to keep the elements separate and assemble the dish just before baking. This prevents the topping from absorbing too much moisture while standing.
If freezing the crisp, fully assemble the dish; the topping won't absorb excess moisture when frozen. Wrap thoroughly with several layers of cling film and place it in a plastic freezer bag.
More healthy dessert recipes
3 Ingredient Yogurt Cheesecake Tortilla
Air Fryer Peaches With Oat Crumble
If you try this pineapple crisp recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make
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Pineapple Crisp
- Total Time: 50 minutes
- Yield: 8 1x
Description
This juicy pineapple crisp combines ginger and coconut flavours with a crunchy oatmeal topping. It's an easy, gluten-free, vegan dessert that delivers delicious results!
Ingredients
Pineapple Filling:
- 5 cups pineapple, cut into cubes
- 2 tablespoons arrowroot flour
- 2 teaspoons fresh ginger, grated
Crisp Topping:
- 1 ½ cups (150g) rolled oats
- ¼ cup oat flour or all-purpose flour
- ½ cup desiccated coconut
- 1 teaspoon vanilla extract
- 3 tablespoons honey
- 4 tablespoons melted coconut oil or butter
Instructions
- Preheat the oven to 350°F/180°C.
- In a large 9×13 baking dish, add all of the pineapple filling ingredients and gently fold them together with a spatula until well combined.
- In a bowl, combine all of the topping ingredients until clumpy.
- Spread the topping over the pineapple filling. It's okay if it doesn't cover it all; it's meant to look somewhat rustic.
- Bake the pineapple crisp until the filling bubbles around the edges and the topping is golden, about 35 to 40 minutes. Remove from the oven and serve warm. You can also add a dollop of ice cream, yogurt, or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: ⅛ of recipe
- Calories: 227
- Sugar: 10.9g
- Fat: 10.2g
- Saturated Fat: 8g
- Carbohydrates: 31.7g
- Fiber: 3.5g
- Protein: 3.8g
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