If you love roasted pineapple or fruit crisps this is the dish for you! The flavor of buttery roasted pineapple with a hint of cinnamon was made to be turned into a fruit crisp with a crunchy brown sugar topping. Serve this with vanilla ice cream for dessert or as a pineapple side dish next to ham for an Easter treat!
I have a long standing relationship with apple crisp that is pretty close in nature. It is one of the desserts I make 4-6 times a year – a lot for somebody who bakes so many different things all the time. Recently I’ve been on a pineapple kick and I started thinking… Pineapple crisp!
The first one I made was a bit soggy but the second one was wonderful. I love the combination of brown sugar topping with the sweet buttery pineapple. It is a great dessert by itself or great side dish next to ham. I’m thinking this one belongs on the Easter menu!
Now that I’ve mastered pineapple crisp I’m starting to think about a pineapple, orange cobbler. But then again – maybe I should stop while I’m ahead!
Have a great week. Thanks for stopping by to cook with me!
Tools In This Post: Cut a lot of pineapple? I love my easy pineapple slicer. Slice of the top, screw in the slicer, and presto you have the entire beast cut! Then I drink the juice out of the skin because YUM. There are several brands that make this tool – I like OXO here because it is strong compared to the cheap models.
This Honey, Brown Sugar and Cinnamon Glazed Ham goes SO well with Pineapple Crisp!
Pineapple Crisp: The Perfect Pineapple Side Dish or Dessert
- 2 pounds pineapple chunks + any juice see note
- 3 Tbsp. corn starch
- ½ cup brown sugar
- ½ tsp. cinnamon
- 1/8 tsp. salt
- 2 Tbsp. butter
- 1 cup packed brown sugar
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 Tbsp. cinnamon
- 11 Tbsp. salted butter melted
- Preheat the oven to 375 F.
- If your pineapple is frozen, thaw on counter or in microwave. Reserve all the juice from cutting or thawing. Cut all the pieces into small, bite sized chunks and place in a large, heavy bottom pot.
- In a small bowl combine the corn starch and reserved juice, whisking until all lumps are gone (if you have no juice use 2/3 cup cold water). Pour the mixture over the pineapple chunks. Add the ½ cup brown sugar, ½ tsp. cinnamon, the 1/8 tsp. salt, and the 2 Tbsp. butter. Bring the mixture to a boil over medium-high heat, stirring often enough to prevent burning. While it cooks proceed with the topping.
- In a medium bowl stir the brown sugar, flour, oats and cinnamon until well mixed. Pour the melted butter over and use a fork to stir until the butter is well incorporated and mixture is lumpy / wet.
- After the filling has come to a boil, pour it into a 9”x9” casserole pan. Use your hands to scatter the topping mix evenly over the filling.
- Bake for 25- 30 minutes until the crisp is bubbly at the edges and the topping is golden-brown.
- Crisp can be served piping hot or served at room temperature (it will firm up more at this temperature). Serve as a side dish for holiday meals with roasted ham or as a dessert with French Vanilla ice cream or whipped cream.
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