Pineapple Crisp Recipe

Pineapple Crisp is made with a deliciously sweet and tender pineapple base topped with a buttery brown sugar crumble, making it the perfect summer dessert. You only need canned pineapple for the bottom and some other simple ingredients to make the crumble topping.

I love this recipe because it is so simple and tastes fantastic. The juicy filling, crumbly brown sugar, lime, and coconut coating give it a real tropical feel. Whether you are making this for the first time or the 101^st, this recipe is perfect. 

I have been making apple crisp for years, but I had not made pineapple crisp until I recently tasted it at a New York City restaurant. I was there on a business trip and went to lunch with a client. We both had this dish because it was exceptional, and we loved it. The top was crispy and light, with hints of lime and coconut, and the thick and sweet pineapple filling was delicious. I knew I had to make it myself when I got home.

I make this easy dessert a few times per year, especially during the summer. It makes a wonderful summer picnic or barbecue dessert. Perfect for a tropical-themed party. The pineapple filling is tender and juice, and the topping is just enough crispy, very buttery and refreshing. I used a few secrets to make it so good, by using lime zest and juice!!

Are you looking for more pineapple desserts? My pineapple cake made with crushed pineapples and brown sugar or this cinnamon-fried pineapple made with nutmeg and cinnamon. This recipe for pineapple crumb bars is also delicious with shredded coconut and creamy fruit filling.

Why you will love this recipe

• Made from easy-to-get ingredients: Even if pineapples are not in season, you can always find them frozen or canned.
• Easy to make in minutes: With just a few simple steps, you can have it done in 45 minutes.
• Goes with everything: From pork chops to chicken, you can serve this dessert with anything. 
• Everyone loves it: My youngest child to my grandparents loves this dish when I serve it.

What you’ll need to make this pineapple crisp recipe

Special items

• Baking dish – I use a 9×9-inch baking dish.
• Mixing bowls – To mix the topping and the pineapple filling.
• Wooden spoon – For mixing.

The ingredients for pineapple crisp

• Pineapple—I used two cans of crushed pineapples that were very well drained. However, fresh pineapple would be incredible.
• Cinnamon – To add sweet warmth to the pineapple.
• Nutmeg – Gives it a little bit of a spicy-sweet kick.

For the topping:

• Flour – I use all-purpose flour, but you can use rice or oat flour for gluten allergy.
• Brown sugar—I prefer Light brown sugar, packed firmly. If you want a richer flavor, you can use dark brown sugar.
• Butter – Unsalted, cold butter, cut into cubes.
• Baking powder – You need this ingredient to help keep the crisp topping light and airy.
• Salt – Adds a clean, salty taste without additives.
• Egg – To help everything stay together.
• Lime zest – Make your fresh lime zest for the best flavor.
• Lime juice – Same here. The fresh lime juice will make a difference.
• Coconut extract – Gives your pineapple crisp a more tropical taste.

How to make pineapple crisp recipe?

1. Preheat: First thing, preheat the oven to 350 degrees F. Prepare a 9×9-inch baking dish by covering it with melted butter, oil, or non-stick cooking spray.
2. Prepare the pineapple: While you wait for the oven to heat up, spread your drained pineapple into your baking dish.
3. Mix the ingredients: Next, mix egg, coconut extract, lime juice, lime zest, salt, baking powder, sugar, and flour in a large bowl until it is smooth.
4. Top the pineapple: After, spread the flour mixture evenly over the pineapple and pour melted butter on top.
5. Bake and serve: Sprinkle nutmeg and cinnamon on top and bake in your preheated oven for 40 to 45 minutes. Serve warm or cold with a spoonful of vanilla ice cream.

Expert tip

How to choose a fresh pineapple

The first thing to do is look at the color. The bottom (or base) should have a golden-yellow or greenish-yellow exterior. If it is primarily green, it is not ripe enough, and if it is dark yellow, it may be past its prime. The leaves should be bright and vibrant green with no black or brown spots. Try to pull one of the inner ones off. If it comes out easy and looks fresh, it is probably ripe.

Now, pick up the pineapple. It should be heavy for its size, which means it is ripe and juicy. Give it a good squeeze. It should be firm, but you should be able to squeeze it a little bit. Those that are too hard to squeeze are probably not ripe enough, and those that are really soft are overripe. Smelling the bottom is also a good idea. If it smells sweet, it should taste sweet.

One important thing to note is that pineapples do not get any riper after they are picked. So, even if you bring it home and set it in the sun, it will never get any riper than it is, even if you see tips online about how to ripen a pineapple. These tips are just not accurate. You can still try them, but they are not going to work.

Recipe variations and add-ins:

• Other fruits: Add other fruits like cherries, mango, and strawberries.
• Gluten-free: Change the flour to rice flour or oat flour for a gluten-free recipe.
• Boozy fruit: To make your fruit boozy, soak it in a bowl of coconut rum overnight in the fridge.
• Spicy pineapple: Use ginger to make this dish a little spicier. For even more spiciness, use a pinch of red pepper flakes.
• No lime: You can use a lemon if you do not have (or do not like) lime.
• No sugar: For less sugar in your dessert, use honey instead of brown sugar.
• Rolled oats: Add 1/2 cup of old-fashioned rolled oats to the flour mixture for an even crispier fruit crisp.

Serving suggestions:

This is a great dessert or snack. Here are some ideas I like for serving.

• Serve it with mango pina coladas and tropical rum punch at a tropical party.
• Give it a dollop of vanilla ice cream or my homemade whipped cream on top.
• You could also top it with chocolate syrup or caramel sauce.
• Add some chopped pineapple chunks to the top before serving for even more pineapple flavor.
• Since pineapple goes so well with white meat, serve it after some pineapple teriyaki chicken.

Frequently asked questions

What is the best way to prepare a pineapple?

Preparing a whole pineapple can seem like a daunting task. It has a rugged exterior with pointy leaves that are extremely hard to cut through. But it is not as complicated as it looks. Just rinse it and scrub it with a vegetable brush under cold water. Then, use a sharp knife to cut off the top and bottom. Now, slice the skin from top to bottom, removing all the eyes. After, cut it in half and into wedges before removing the core. Now, you can chop it as you wish.

How do I store a fresh pineapple?

If you are not planning on using your pineapple immediately and it is uncut, store it upside down at room temperature. This will keep the sugars redistributed and keep it tasting delicious longer. They can be stored this way for four days. Store a cut pineapple in an airtight container in the refrigerator for up to five days. You can even freeze your pineapple to use at a later date.

Why is my pineapple crisp watery?

Like all fruit, pineapple is mostly water, releasing a lot of juice when it cooks, making your dessert watery. The best way to prevent this is to thoroughly drain your pineapple and pat it dry with paper towels before using it. This is especially important if you are using canned pineapple. Also, if you use frozen, thaw it and pat it dry. If you are still worried about it, add a tablespoon of cornstarch or tapioca starch to your filling. It will keep it nice and thick.

Why isn’t my crisp crispy?

This is another issue many people have when first making this dish. It can happen because the butter is not cold enough. If you melt your butter or it is not cold enough, it will not make those pockets of crumbled flour mixture for the crispy topping. For the best results, you should cut cold butter into small cubes and mix it in with your fingers or a pastry cutter. It may also be that you used too much butter or not cooked long enough.

Can I use a whole pineapple for this recipe?

Yes, feel free to use a whole pineapple for this pineapple crisp recipe. The easiest way to cut a pineapple is to cut off both ends so it is flat. Then, stand it up while you use a sharp knife to cut the outer layer off. Make sure you cut deep enough to get the dark parts out.

After, remove any dark pieces that you missed and stand the fruit up. Cut it in half and then cut it in half again so you have four quarters. Cut the pale middle core out before chopping the flesh into pineapple chunks or cubes.

How to store leftovers:

• Store: Place leftover pineapple crisp in an airtight container or Ziplock baggie. It will stay fresh in the fridge for three or four days.
• Freeze: If you have too much leftover, put it in the freezer where it can stay fresh for up to three months.
• Thaw: Thaw it in your refrigerator overnight for best results.
• Reheat: To reheat, put it in the air fryer for one minute or in the oven for five minutes.

More pineapple recipes:

Recipe tips:

• Many grocery stores will peel and core your pineapple for you.
• Use cold, cubed butter for a crispy topping.
• Drain and dry your pineapple before adding it to your ingredients.
• Be sure to grease your dish or use parchment paper to avoid sticking.
• If you use a different-sized pan, adjust the cooking time. For an 8×8-inch pan, add five minutes. For a 9×11-inch pan, reduce it by five minutes.