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Chef Taha Ayad's Recipe Pineapple Crisp with Fresh Fruit and Oat Crumble
Taha Ayad

Pineapple Crisp

A warm Pineapple Crisp made with fresh pineapple chunks, brown sugar, and a buttery oat crumble topping. Serve it slightly warm with vanilla ice cream, cream, or custard for an easy baked fruit dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American, British, International
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 3 to 4 cups fresh pineapple chunks
  • 3 tablespoons brown sugar for the pineapple filling
  • 1 tablespoon cornstarch or cornflour
  • ½ cup brown sugar for the crumble topping
  • ⅓ to ½ cup all-purpose flour
  • ¾ to 1 cup rolled oats
  • ½ cup cold butter cut into small cubes
  • Butter for greasing the baking dish
  • Vanilla ice cream cream, or custard, for serving

Method
 

  1. Preheat the oven to 175°C / 350°F. Lightly grease a glass or ceramic baking dish, about 2.3 litres or 2.4 quarts, with butter.
  2. Prepare the pineapple if using fresh. Slice off the top and bottom, stand the pineapple upright, remove the skin, trim away the eyes, cut the pineapple into quarters, remove the tough core, and cut the fruit into bite-size chunks.
  3. Add the pineapple chunks to a bowl with 3 tablespoons brown sugar and 1 tablespoon cornstarch or cornflour. Toss until the fruit is lightly coated, then spread it evenly in the prepared baking dish.
  4. In another bowl, combine the remaining brown sugar, flour, rolled oats, and cold butter. Stir first, then rub the butter into the dry ingredients until the mixture forms a rough, crumbly topping.
  5. Scatter the crumble evenly over the pineapple without pressing it down firmly.
  6. Bake for 40 to 45 minutes, until the topping is lightly golden and the pineapple juices are bubbling around the edges.
  7. Let the crisp cool for 10 to 15 minutes before serving so the juices settle slightly.
  8. Serve warm with vanilla ice cream, cream, or custard.

Notes

  1. Use fresh pineapple for the best texture and bright flavor.
  2. If using canned pineapple, drain it very well and use chunks rather than crushed pineapple.
  3. If using frozen pineapple, thaw it first and drain away extra liquid before baking.
  4. Cold butter helps create a crumbly topping. Soft butter can make the topping paste-like.
  5. For a gluten-free version, use certified gluten-free oats and a suitable gluten-free flour blend.
  6. Do not press the crumble firmly into the fruit, or the topping may bake up dense instead of crisp.
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