Gluten Free Pink Pineapple Crisp (Edit recipe)

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The ease of this pineapple crisp recipe makes it perfect for both an easy dessert on a casual weeknight or a great recipe for a show stopping holiday dessert. The quick prep and cook time means you can whip up a delicious dessert even on busy weeknights.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

33 minutes

INGREDIENTS

7

Serves: 4

Ingredients

1 whole Pineapple, peeled, cored, and cut into chunks
1 cup Gluten-Free Rolled Oats
1 cup Gluten-Free Flour
1 cup Date Sugar
1 Tbsp Honey, or maple syrup
6 Tbsp Butter, Unsalted, cold or vegan butter cubed
1 Tbsp Cinnamon, Ground, ground

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 375u00b0F (190u00b0C). Lightly grease an 8u00d78 inch baking dish.
In a medium bowl, combine the pineapple chunks with 1 tablespoon of the date sugar. Toss to coat and set aside.
In a large bowl, combine the remaining date sugar, gluten-free flour, and oats. Using a pastry cutter or your fingers, work the cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the honey and cinnamon until well combined.
Spread the pineapple mixture evenly in the prepared baking dish. Top with the oat crumble mixture, making sure to cover the pineapple completely.
Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
Let the crisp cool slightly before serving. Enjoy warm or at room temperature, topped with a scoop of vanilla ice cream or whipped cream (optional).

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	533
Fat:	20 g
Carbohydrates:	82 g
Protein:	12 g
Cholesterol:	45 g
Sodium:	18 mg
Fiber:	12 g
Sugars:	32 g
Sugar Alcohol:	0 g
Calculated per serving.