Pineapple Crisp
Source of Recipe
from cricket at rc
Recipe Introduction
A tropical taste. Wonderful served warm with a scoop of ice cream.
Pineapple Crisp
1 1/2 cups flaked coconut
1 cup all-purpose flour
1 cup brown sugar
1/2 cup butter or margarine, melted
1/8 tsp salt
for filling:
3/4 cup sugar
3 Tablespoons cornstarch
1, 8 ounce can crushed pineapple, undrained
1 Tablespoon lemon juice
1 Tablespoon butter or margarine
Heat oven to 350 degrees F. Grease a 9 inch square
baking pan.
Combine coconut, flour, brown sugar, butter and salt
together in a bowl until crumbly. Press 1 1/2 cups into
the baking pan for a crust. Set remaining mixture aside.
Combine the filling ingredients together in a saucepan.
Bring to a boil. Simmer, stirring, for 2 minutes or until
thickened and bubbly. Let cool, then spread over crust.
Sprinkle with reserved coconut mixture.
Bake for 25 - 30 minutes or until golden brown. Let cool
completely on a wire rack.
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