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
Scale
Pineapple Filling:
- 5 cups pineapple, cut into cubes
- 2 tablespoons arrowroot flour
- 2 teaspoons fresh ginger, grated
Crisp Topping:
- 1 1/2 cups (150g) rolled oats
- 1/4 cup oat flour or all-purpose flour
- 1/2 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.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 227
- Sugar: 10.9g
- Fat: 10.2g
- Saturated Fat: 8g
- Carbohydrates: 31.7g
- Fiber: 3.5g
- Protein: 3.8g