Pineapple Crumble Recipes

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PINEAPPLE CRUMBLE



Pineapple Crumble image

When I saw this recipe in Appeal magazine, I knew that I had to try it. I love trying things that are "just a bit different". I served this warm with some vanilla ice cream. My DH said that it reminded him of Hawaii!!! This could be made easier by using 3 cans of pineapple chunks with their own juice

Provided by Abby Girl

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 small pineapple, about 1-1/2 to 2 lb, peeled, quartered, and diced (core chopped and reserved)
1 tablespoon butter
4 tablespoons sugar, divided
1 teaspoon vanilla
1 tablespoon lemon juice
1 tablespoon dark rum (or Grand Marnier)
1 teaspoon cornstarch (mixed with 2 tsp water)
1 1/4 cups flour
1/3-1/2 cup sugar (depending on sweetness of pineapple)
1/2 teaspoon vanilla
1/4 cup butter, cut into fine dice

Steps:

  • Weight the diced pineapple and reserve 1 lb for the crumble. Process enough of the remaining pineapple, including the chopped core, in a food processor or juicer to obtain 1/4 cup juice, saving remaining juice for another use.
  • Heat butter in a large saucepan and add the reserved 1 lb pineapple, 3 T of the sugar and vanilla. Saute over medium heat for 5 minutes. Transfer to a bowl. Place the reserved 1/4 cup pineapple juice, remaining 1 T sugar, lemon juice, rum and cornstarch mixture in a small saucepan.
  • Cook over low heat, stirring constantly, until mixture thickens and clears. Add juice mixture to cooked pineapple and stir well to mix.
  • To make crumble topping: Combine flour, sugar, vanilla and butter in a food processor. Pulse until mixture resembles bread crumbs; do not over mix.
  • Preheat oven to 350. Transfer cooked pineapple mixture into a large dish. Sprinkle with the crumb topping and bake until golden brown, about 30 - 40 minutes.
  • Serve warm.

BUTTERNUT-PINEAPPLE CRUMBLE



Butternut-Pineapple Crumble image

I tried this sweet and crunchy casserole out on my 80-year-old parents and they loved it! Butternut squash now has a place at our holiday table year after year. -Barbara Busch, Henrico, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

1 medium butternut squash (4 pounds), peeled and cubed
1 can (8 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) spreadable honey nut cream cheese
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
10 shortbread cookies, crushed
1/4 cup butter, melted
1 tablespoon sugar
3/4 cup honey-roasted sliced almonds

Steps:

  • Preheat oven to 350°. Place squash in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until tender, 15-20. Drain; cool slightly. Process in a food processor until slightly chunky. Add pineapple, cream cheese, butter, cinnamon and nutmeg; process until smooth. Transfer to a greased 8-in. square dish., For topping, combine crushed cookies, butter and sugar; sprinkle over squash mixture. Top with almonds. Bake, uncovered, until edges are lightly browned, 35-40 minutes.

Nutrition Facts : Calories 521 calories, Fat 31g fat (14g saturated fat), Cholesterol 54mg cholesterol, Sodium 445mg sodium, Carbohydrate 59g carbohydrate (24g sugars, Fiber 11g fiber), Protein 8g protein.

HAWAIIAN APPLE-PINEAPPLE CRUMBLE



Hawaiian Apple-Pineapple Crumble image

This is an old family favorite. We especially like it for the Thanksgiving holiday.

Provided by JJOHN32

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Yield 6

Number Of Ingredients 10

2 cups thinly sliced apples
1 tablespoon lemon juice
1 cup crushed pineapple, drained
2 cups cranberry sauce
1 cup quick cooking oats
¾ cup packed brown sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
salt to taste
⅛ cup butter

Steps:

  • Toss apple slices with lemon juice. Place in a 10 x 6 x 1 1/2 inch baking dish. Spoon pineapple evenly over apples, then cover with cranberry sauce.
  • Mix oats, brown sugar, flour, cinnamon, and salt. Cut in butter or margarine till crumbly. Sprinkle over fruit.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes, or till apples are tender. Serve warm.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 92.9 g, Cholesterol 10.2 mg, Fat 5.1 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 63.6 mg, Sugar 72.5 g

PINEAPPLE CRISP



Pineapple Crisp image

This crisp is excellent served warm with vanilla ice cream.

Provided by Bea Gassman

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 8

2 (20 ounce) cans crushed pineapple, drained
1 cup all-purpose flour
1 cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
1 egg
½ cup butter, melted
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread well-drained pineapple into a 9x9 inch square baking pan.
  • In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
  • Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 34.8 g, Cholesterol 31.9 mg, Fat 8.4 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 5 g, Sodium 191.9 mg, Sugar 25.3 g

RHUBARB-PINEAPPLE CRISP



Rhubarb-Pineapple Crisp image

We grow our own rhubarb, and I enjoy using it in new recipes. When I first tried this fruity crisp years ago, I thought the tangy pineapple would be too much. I was pleasantly surprised! -Judy Schut, Grand Rapids, MI

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 9

2 cups sliced fresh or frozen rhubarb, thawed and drained
1 can (20 ounces) unsweetened pineapple tidbits, drained
1/2 cup sugar, divided
2 tablespoons plus 1/3 cup all-purpose flour, divided
1/3 cup quick-cooking oats
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup cold butter
Whipped cream, optional

Steps:

  • In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray., In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired.

Nutrition Facts :

AMAZING CHERRY PINEAPPLE CRUMBLE



Amazing Cherry Pineapple Crumble image

Easy to make with a cake mix and oh, so good. For a more fruity dessert, double the pineapple and cherry pie filling.

Provided by Recipe Reader

Categories     Dessert

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 6

1 (20 ounce) can crushed pineapple in juice
1 (21 ounce) can cherry pie filling
1 (18 ounce) package yellow cake mix
3/4 cup butter, melted
3/4 cup shredded coconut
1 cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Spoon pineapple evenly over bottom of 9 X 13 pan.
  • Cover the pineapple with cherry pie filling.
  • Pour the dry cake mix evenly over fruit mixture so that it reaches all sides of the pan.
  • Drizzle entire surface with butter.
  • Sprinkle coconut and pecans evenly over top.
  • Bake until cake is deep brown and a toothpick comes out clean, 55 to 60 minutes.
  • Let cool and serve with ice cream or whipped cream.

PEACH PINEAPPLE CRUMBLE RECIPE - (3.9/5)



Peach Pineapple Crumble Recipe - (3.9/5) image

Provided by gtbalm

Number Of Ingredients 10

2 cups diced fresh pineapple with 3 tablespoons juice reserved
3 cups diced peeled peaches
3 tablespoons sugar
1 tablespoon cornstarch
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter
1 cup old fashioned oatmeal
1/4 cup brown sugar, packed

Steps:

  • Preheat the oven to 350F. Toss together the diced fruit in an 8" square baking dish. In a small dish, whisk together 3 tablespoons sugar, cornstarch, and 1/4 cup flour. Toss that mixture along with the 3 tablespoons reserved pineapple juice with the diced fruit. In a medium bowl, whisk together the remaining 1/4 cup flour, baking powder, salt, and brown sugar. Add the cold butter cubes and use a fork or pastry cutter to break the cold butter into the flour mixture. Add the oatmeal and toss together. Pour the oatmeal mixture over the prepared fruit. Place in the oven and bake 30 to 35 minutes, or until juices from the fruit bubble up around the sides of the pan. Remove the crumble from the oven and let cool 15 minutes before serving

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