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Pineapple crisp, the unexpected yet delightful cousin to the traditional apple crisp, holds a special place in my recipe box. Not so long ago, pineapple felt like a slice of exotic paradise here in the Midwest, often reserved for special occasions and summer gatherings. My recipe for pineapple crisp brings together the tropical sweetness of pineapple with the comforting crunch of a buttery topping. It's a delightful clash of flavors and traditions that could just as easily find its place at a Sunday brunch as it would at a family potluck.
This pineapple crisp is wonderfully versatile. It can be served warm or at room temperature, and it's absolutely divine with a scoop of vanilla ice cream on top. The creamy, cool ice cream melts into the warm, spiced pineapple, creating a delightful contrast. For a lighter option, a dollop of whipped cream or even a plain yogurt works well. If serving at a brunch, pair it with a strong cup of coffee or tea to balance the sweetness.
Ingredients
4 cups fresh pineapple, diced
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup old-fashioned oats
1/2 cup light brown sugar, packed
1/2 cup all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 teaspoon salt
Directions
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