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Pineapple Crisp

Total Time

Prep: 10 min. + cooling Bake: 25 min.


9 servings

Field editor Karen Bourne of Magarth, Alberta comments, "This recipe's combination of coconut and pineapple is delightful!" A treat with tropical taste, It's wonderful served warm with a scoop of ice cream.


  • 1-1/2 cups sweetened shredded coconut
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/8 teaspoon salt
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 tablespoon lemon juice
  • 1 tablespoon butter


  1. In a large bowl, combine the coconut, flour, brown sugar, butter and salt. Press 1-1/2 cups into a greased 9-in. square baking pan; set remaining mixture aside.
  2. In a small saucepan, combine the filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool; spread over crust. Sprinkle with reserved coconut mixture.
  3. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts

1 slice: 411 calories, 17g fat (12g saturated fat), 31mg cholesterol, 200mg sodium, 65g carbohydrate (49g sugars, 1g fiber), 2g protein.

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