If you’re looking for a dessert that hits all the right notes of sweet, tangy, buttery, and totally comforting, Pineapple Crisp is an absolute must-try. This golden, bubbling treat fills your kitchen with the scent of caramelized pineapple and toasted oats, and every spoonful is a dreamy contrast of tender fruit and crispy topping. It’s easy enough for a weeknight indulgence but special enough to serve when friends or family come over. Whether you use juicy fresh pineapple or a shortcut with canned, Pineapple Crisp is the cheerful, sunshiny dessert you’ll crave again and again.
Ingredients You’ll Need
This Pineapple Crisp recipe keeps things wonderfully simple, using ingredients you probably already have at home. Each one is chosen for its ability to deliver big flavor and a perfect medley of textures that make this classic dessert truly shine.
- Pineapple: 4 cups fresh chunks (or canned, well-drained) bring brightness, juiciness, and tropical flair.
- Granulated Sugar: 1/4 cup to sweeten and create a luscious pineapple syrup as it bakes.
- Cornstarch: 1 tablespoon thickens the fruit juices so every bite is perfectly saucy, not runny.
- Vanilla Extract: 1 teaspoon for a warm, aromatic richness that ties all the flavors together.
- Ground Cinnamon: 1/2 teaspoon offers a cozy note that pairs beautifully with pineapple’s tang.
- Salt: 1/4 teaspoon sharpens every flavor and counters the sweetness just right.
- Old-Fashioned Rolled Oats: 1 cup forms the backbone of your crisp, yielding a golden, crumbly topping.
- All-Purpose Flour: 1/2 cup helps crisp up the topping for that classic, buttery crunch.
- Packed Brown Sugar: 1/2 cup brings caramel-y depth and complements the fruit and butter.
- Unsalted Butter: 1/2 cup (cold, cubed) delivers that irresistible richness and helps the topping bake up beautifully crisp.
- Chopped Pecans or Walnuts (optional): 1/2 cup offers nutty crunch if you like an extra dimension of texture.
How to Make Pineapple Crisp
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lightly greasing an 8×8-inch baking dish. This is the perfect size for Pineapple Crisp, giving you just the right ratio of bubbling fruit to crisp topping. Setting things up ahead ensures you’re ready to layer everything together quickly.
Step 2: Toss the Fruit Filling
In a large mixing bowl, gently toss together your pineapple chunks, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and salt. The cornstarch will combine with the juices as everything bakes, creating a velvety, luscious sauce, while the sugar and cinnamon boost that irresistible tropical aroma.
Step 3: Transfer to the Baking Dish
Pour your pineapple mixture into the prepared baking dish and spread it out evenly. You want every scoop to have some saucy fruit underneath that beautiful, crisp topping!
Step 4: Make the Crisp Topping
In another bowl, mix together the rolled oats, all-purpose flour, brown sugar, and, if desired, chopped nuts. Add the cold butter cubes and use a pastry cutter (or your fingers) to work it in until the mixture resembles coarse crumbs. The secret here is to keep the butter cold, so you get little pockets that puff up and turn golden in the oven.
Step 5: Top and Bake
Sprinkle the oat crumble evenly over the pineapple layer. Slide the dish into your preheated oven and let it bake for 35 to 40 minutes. You’re looking for a glorious golden-brown topping and pineapple juices bubbling up deliciously around the edges. Let your Pineapple Crisp cool for a few minutes before serving—if you can wait!
How to Serve Pineapple Crisp
Garnishes
A scoop of vanilla ice cream is the classic pairing for Pineapple Crisp, melting into the warm fruit and mingling with the buttery crumbs. You could also add a fluffy cloud of whipped cream, a sprinkle of cinnamon, or a handful of toasted coconut flakes for an easy upgrade that tastes fancy and festive.
Side Dishes
To turn your Pineapple Crisp into a full dessert spread, pair it with fresh berries or a simple fruit salad for brightness. It’s lovely with a cup of hot coffee or tea, and if you want to indulge even further, serve it alongside a creamy custard or even a dollop of Greek yogurt for a sweet-tart contrast.
Creative Ways to Present
Try making individual servings by dividing the filling and topping among small ramekins for dinner parties or picnics. Layer Pineapple Crisp in small mason jars for a portable treat, or serve over pancakes or waffles to turn breakfast into something truly special. These playful presentations make the humble crisp feel like a total showstopper.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the baking dish with foil or transfer leftovers to an airtight container. Pineapple Crisp keeps well in the refrigerator for up to three days, making it perfect for enjoying a sweet treat any night of the week. The topping remains deliciously buttery, though it may soften slightly over time.
Freezing
If you want to save some for later, Pineapple Crisp is freezer-friendly! After baking and cooling completely, wrap tightly in plastic wrap and foil, or transfer to a freezer-safe container. Freeze for up to two months. Thaw overnight in the fridge before reheating for best results.
Reheating
To bring back that freshly-baked crispness, reheat individual portions in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. The microwave works in a pinch for quick servings, but the oven is your best friend for reviving that irresistible crunchy top.
FAQs
Can I use canned pineapple instead of fresh?
Absolutely! Canned pineapple is a fantastic, convenient option. Just be sure to drain it really well so your filling isn’t too watery, and you’ll still get all that juicy, tropical flavor.
What can I use instead of pecans or walnuts?
If you’re not a fan of nuts or want to keep things nut-free, simply leave them out. For a lovely crunch, you can try shredded coconut or sunflower seeds as a fun twist.
Can I double the recipe?
You sure can! Just use a 9×13-inch baking dish instead of the 8×8 and allow for a slightly longer baking time—keep an eye on the topping for that perfect golden finish.
Is Pineapple Crisp gluten-free?
As written, the recipe contains all-purpose flour, but you can easily substitute a 1-to-1 gluten-free flour blend and ensure your oats are certified gluten-free for a delicious, gluten-free dessert.
Can I prep Pineapple Crisp ahead of time?
Definitely! You can assemble the crisp (without baking) and keep it in the fridge for up to eight hours. Just add a few extra minutes to your baking time when you’re ready to pop it in the oven.
Final Thoughts
Nothing feels quite as welcoming as a bubbling dish of Pineapple Crisp, warm from the oven and filling your kitchen with sweet aromas. This is the kind of dessert that never fails to please and keeps everyone coming back for seconds. Give it a try—you might just find it becomes your sunny-day favorite, too!
Print
Pineapple Crisp Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful pineapple crisp that combines the tropical sweetness of pineapple with a crunchy oat topping. This easy dessert is a perfect balance of flavors and textures.
Ingredients
Filling:
- 4 cups fresh pineapple chunks (or canned, drained)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Topping:
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter (cold and cut into cubes)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the filling: In a large bowl, toss the pineapple with granulated sugar, cornstarch, vanilla extract, cinnamon, and salt until well combined. Pour the mixture into a greased 8×8-inch baking dish.
- Make the topping: In another bowl, mix the oats, flour, brown sugar, and nuts. Cut in the cold butter until the mixture resembles coarse crumbs.
- Assemble and bake: Sprinkle the oat topping evenly over the pineapple. Bake for 35 to 40 minutes until golden brown and bubbly. Let it cool slightly before serving.
Notes
- You can use canned pineapple in juice if fresh isn’t available—just be sure to drain it well.
- Serve warm with a scoop of vanilla ice cream or whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 26g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
