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Pineapple-Ginger Brown Sugar Crisp

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Serves 6-8

  • by Dabney Gough from Fine Cooking
    Issue 115

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.

 

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

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.

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

Photo: Scott Phillips

Really simple and yummy recipe

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.

I made this for guests and they loved it. The ginger shines but doesn't overwhelm the pineapple. My topping ended up perfectly too. It's all about incorporating the butter as much as possible with the flour and oats. You can read my full review at: http://bit.ly/vZ39u6

So simple and delicious. I've made this twice with no problems with the topping. I did make sure the topping was mixed really well. Once I was out of fresh ginger and used a little ground with fine results. This recipe made an even less than perfect pineapple (I think it was getting old and I wouldn't have served it just freshly cut up) taste wonderful.

Easy to make and yum. A great winter dessert. Vanilla ice cream a must. I also had some (not "a lot") of dry flour on my end product, but I think I just didn't get my butter distributed evenly enough. Kids LOVED it. I think I'll try with a little coconut in the topping next time as one other reviewer suggested. Jan 25: forgot to add: @profjane: is it possible you misread the recipe and used 2 1/4 cups flour rather than 2 1/4 oz of flour? I know on my first quick read through I did that and then I noticed that the cups were in brackets and the main amounts were by ounces. Just a thought.

AMAZING and so super simple!!! I tried using an organic pineapple, but it was picked too early - how do I know this? The magazine had a whole section on pineapple facts - wonderful article!!! Anyhow, highly recommend this recipe as it is an awesome addition to any menu or event!!!

This was a nice easy dessert accompanied with vanilla ice cream for Sunday dinner. I had no problem with the topping, the measurements were definitely correct. Could even add toasted chopped macadamia nuts or coconut to the topping next time.

I followed the recipe exactly and ended up with a lot of uncooked flour on the top instead of the browned crumble shown in the photo. I tried adding water to the mixture and tossing it in with the pineapple. Is the flour measurement correct?

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