Pineapple Crisp

Fruit crisps don’t have to be all apples and berries. This one uses pineapple chunks under a crunchy brown sugar and oat topping spiced with cinnamon and nutmeg. The pineapple goes tender and juicy in the oven while the topping bakes into buttery, golden clusters.

Canned pineapple chunks make this a pantry-friendly dessert you can throw together any time. Drain them well before arranging in the pan so the topping stays crisp instead of getting soggy from excess juice.

Serve it warm with a scoop of vanilla ice cream or a pour of cold cream. The hot, caramelized fruit against something cold and creamy is the whole point.

Chef Tips

• Squeeze the drained pineapple gently in paper towels to remove extra moisture. The drier the fruit, the crunchier the topping stays.
• Use your fingers to pinch the topping mixture into rough clumps before sprinkling. This gives you bigger, crunchier pieces instead of a sandy, uniform layer.
• Don’t stir the crisp during baking. Let the topping set undisturbed so it forms a solid crust.

Variations

• Use fresh pineapple cut into chunks for brighter flavor and a firmer texture.
• Add shredded coconut to the topping for a tropical crumble that leans piña colada.
• Toss in a handful of macadamia nuts for extra crunch and richness.