Pineapple Crisp
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 27 | ounces |
pineapple chunks
drained, |
|
| ⅔ | cup |
brown sugar
packed |
*
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
rolled oats
|
|
| ⅓ | cup |
margarine
or butter,, softened |
|
| ¾ | teaspoon |
cinnamon
ground |
|
| ¾ | teaspoon |
nutmeg
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 780.3 | ml/g |
pineapple chunks
drained, |
|
| 158 | ml |
brown sugar
packed |
*
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
rolled oats
|
|
| 79 | ml |
margarine
or butter,, softened |
|
| 3.8 | ml |
cinnamon
ground |
|
| 3.8 | ml |
nutmeg
ground |
|
Directions
Heat oven to 375℉ (190℃).
Grease square pan, 8x8x2 inches.
Arrange pineapple in pan.
Mix remaining ingredients. Sprinkle over pineapple.
Bake about 30 minutes or until topping is golden brown and pineapple is tender.
Serve warm and, if desired, with cream or ice cream.
