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Tropical Pineapple Crisp




Source of Recipe


Southern Living, 10/02






Recipe Introduction


This terrific crisp can be made without the coconut rum if you don't have any on hand.





List of Ingredients



• 1 fresh pineapple, peeled, cored, cubed (about 4 cups)*
  
• 2 T coconut rum**
  
• 1/3 cup all-purpose flour
  
• 1/3 cup firmly packed dark brown sugar
  
• 1/3 cup cold butter or margarine, cut up
  
• 1 cup crumbled white chocolate-and-macadamia nut cookies
  
• 1/2 cup sweetened flaked coconut
  
• Simple Coconut Ice Cream (optional)
  






Instructions



1. Combine pineapple and rum; spoon into a 9" baking dish or 6 (5") individual baking dishes.
   
2. Combine flour and sugar; cut in butter with pastry blender or fork until mixture is crumbly. Stir in cookie crumbs and coconut; sprinkle over pineapple.
   
3. Bake at 400 degrees for 30 minutes or until golden. Serve with Simple Coconut Ice Cream, if desired.
   






Final Comments


Note: For testing purpose only, we used Pepperidge Farm Tahoe White Chocolate Macadamia BIG Cookies.
*2 (20 oz) cans pineapple chunks in juice, drained, may be substituted.
**1 tsp coconut extract may be substituted for coconut rum.

SIMPLE COCONUT ICE CREAM: Stir together 1/2 gallon softened vanilla ice cream, 1 (16 oz) can cream of coconut, and 1/2 to 1 cup sweetened flaked coconut in a large bowl. Cover and freeze 8 hours or until firm.