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Recipe

Pineapple-Ginger Brown Sugar Crisp

Scott Phillips

Servings: 6-8

Fruit crisps usually showcase apples or stone fruit, but they’re just as good, if not better, made with pineapple. As it bakes, the pineapple releases much of its moisture, so the crisp comes out extra juicy and full of sweet-tart flavor. Serve with vanilla ice cream.

 

Ingredients

  • 1/2 cup packed dark brown sugar
  • 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  • 7/8 oz. (1/4 cup) old-fashioned rolled oats (not quick-cooking or instant)
  • 2 oz. (1/4 cup) unsalted butter, cut into 1/4-inch pieces
  • Pinch freshly grated nutmeg
  • Kosher salt
  • 1 large fresh pineapple (about 4-1/4 lb.), peeled, cored, cut lengthwise into eighths, then crosswise into 1/2-inch pieces
  • 1 Tbs. fresh lime juice
  • 1 Tbs. finely grated fresh ginger
  • 1 Tbs. cornstarch

Nutritional Information

      Calories (kcal) : 210
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 15
      Sodium (mg): 25
      Carbohydrates (g): 40
      Fiber (g): 2
      Protein (g): 2

Preparation

  • Position a rack in the center of the oven and heat the oven to 375°F.
  • Combine the brown sugar, flour, oats, butter, nutmeg, and 1/8 tsp. salt in a medium bowl. Using your fingers, rub in the butter until it’s about the size of small peas and the mixture resembles coarse, crumbly breadcrumbs; it should hold together when squeezed. Refrigerate, uncovered, while you make the filling.
  • Put the pineapple in a large bowl. In a small bowl, combine the lime juice, ginger, and a pinch of salt and whisk to blend. Stir the lime mixture into the pineapple. Sprinkle the cornstarch over the pineapple and stir again.
  • Transfer the pineapple to a 9-inch square baking dish and sprinkle the crumb mixture evenly over the top. Cover with foil and bake for 20 minutes. Remove the foil and continue to bake until the fruit is bubbling around the edges and the top is golden-brown and crisp, about 15  minutes more. Let cool for at least 15 minutes before serving.

Tip

See the Test Kitchen post to learn how to prep a pineapple.

Reviews

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Reviews

  • sharontimbit | 01/29/2013

    Really simple and yummy recipe

  • GoldenWorlds | 04/14/2012

    Just wanted to say this is good even when made with instant oats and powdered ginger - I also added a splash of Grand Mariner to the pineapple mixture and it was nice and fragrant.

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