Pineapple Raisin Crisp Recipes

PINEAPPLE RAISIN CRISP

Pineapple Raisin Crisp image

YEARS AGO, I found this basic recipe on the label of a can of pineapple. I adjusted it to suit our taste and made it lower in sugar. This dessert is a refreshing change from the usual apple or berry fruit crisps. It's also easy to fix for two and can be served warm or cold. -Lorraine Mix, Remer, Minnesota

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 can (8-3/4 ounces) pineapple tidbits, drained
1/4 cup raisins
2 tablespoons brown sugar
2 tablespoons sweetened shredded coconut
2 tablespoons quick-cooking oats
1 tablespoon all-purpose flour
Dash ground cinnamon
Dash ground nutmeg
1 tablespoon cold butter

Steps:

Combine pineapple and raisins in a small ungreased baking dish. In a small bowl, combine brown sugar, coconut, oats, flour, cinnamon and nutmeg; cut in butter until crumbly. Sprinkle evenly over fruit. Bake, uncovered, at 350° for 25 minutes or until topping is crisp. Serve warm or cold.

Nutrition Facts : Calories 264 calories, Fat 8g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 86mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 2g fiber), Protein 2g protein.

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

Ingredients

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

PINEAPPLE CRISP

Pineapple Crisp image

Provided by Food Network

Categories dessert

Time 50m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 golden pineapple, peeled, cut in half, cored, and sliced into half moons
1/3 cup dark rum
1 cup sliced almonds
3 tablespoons light brown sugar
1/4 teaspoon cinnamon
Pinch ground ginger
3 tablespoons flour
3 tablespoons butter

Steps:

Cook and caramelize pineapples in non-stick pan until softened. Add rum and cook off alcohol.
Pulse almonds, light brown sugar, cinnamon, ginger, flour, and butter in food processor. Fill 5-inch round gratin dishes with cooked pineapple and top with crisp mixture. Cook in a preheated 400-degree oven until brown and bubbly on top, about 10 to 12 minutes.

PINEAPPLE RAISIN CRISP

Pineapple Raisin Crisp image

YEARS AGO, I found this basic recipe on the label of a can of pineapple. I adjusted it to suit our taste and made it lower in sugar. This dessert is a refreshing change from the usual apple or berry fruit crisps. It's also easy to fix for two and can be served warm or cold. -Lorraine Mix, Remer, Minnesota

Provided by Allrecipes Member

Time 35m

Yield 2

Number Of Ingredients 9

Ingredients

1 (8 ounce) can pineapple tidbits, drained
¼ cup raisins
2 tablespoons brown sugar
2 tablespoons flaked coconut
2 tablespoons quick cooking oats
1 tablespoon all-purpose flour
1 dash ground cinnamon
1 dash ground nutmeg
1 tablespoon cold butter

Steps:

Combine pineapple and raisins in a small ungreased baking dish. In a small bowl, combine brown sugar, coconut, oats, flour, cinnamon and nutmeg; cut in butter until crumbly. Sprinkle evenly over fruit. Bake, uncovered, at 350 degrees F for 25 minutes or until topping is crisp. Serve warm or cold.

Nutrition Facts : Calories 290 calories, Carbohydrate 56.7 g, Cholesterol 15.3 mg, Fat 7.8 g, Fiber 3.1 g, Protein 2.5 g, SaturatedFat 5.1 g, Sodium 61.9 mg, Sugar 43.5 g

PINEAPPLE-RAISIN SAUCE

Pineapple-Raisin Sauce image

The original of this recipe was meant to be served with glazed ham, but I've found the sauce to be a nice accompanyment for both pork & chicken! Four cups of fresh pineapple (diced medium) can be used instead of canned pineapple. If you want a somewhat less lumpy sauce, I'd suggest using crushed pineapple instead of the chunks.

Provided by Sydney Mike

Categories Sauces

Time 35m

Yield 5 1/2 cups, 30 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dark brown sugar
1/4 cup honey dijon mustard
1/8 teaspoon ground ginger
1/4 teaspoon ground cloves
2 (20 ounce) cans pineapple chunks, drained
1 medium red onion, diced medium
2 cups dark raisins
1 teaspoon cornstarch
1 tablespoon water

Steps:

In medium saucepan, mix together brown sugar, mustard, ginger & cloves so that mustard moistens sugar.
To sugar mixture, add drained pineapple chunks, diced onion & raisins.
Over medium-high heat, bring JUST to a boil, then reduce heat to medium-low & SIMMER about 10-15 minutes, until slightly thickened.
Mix cornstarch with water, then, stirring this mixture into the raisin sauce, continue to simmer about 8-10 minutes.
Serve with pork or chicken (OR ham) -- OR -- !

PINEAPPLE CRISP

Pineapple Crisp image

Wonderful addition to our monthly "game night"! So sweet it must be served with vanilla ice cream. I doubled this recipe and used a 9x13-inch pan. Believe me, it was 18 servings.

Provided by padreaming

Categories Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups flaked coconut
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup melted butter
1/8 teaspoon salt
3/4 cup sugar
3 tablespoons cornstarch
1 (8 ounce) can crushed pineapple in juice
1 tablespoon lemon juice
1 tablespoon butter

Steps:

Combine 1st 5 ingredients.
Press 1/2 of mixture in to a greased 9x9-inch pan.
In saucepan combine filling ingredients.
Bring to a boil stirring for 2 minutes until thick.
Cool and spread over crust.
Sprinkle with remaining dry mixture.
Bake at 350° for 25 to 30 minutes.
Serve warm.

APPLE AND RAISIN CRISP

Apple and Raisin Crisp image

Categories Fruit Nut Dessert Bake Kid-Friendly Back to School Raisin Apple Walnut Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Serves 8

Number Of Ingredients 16

Ingredients

Topping
1 1/4 cups old-fashioned oats
1 cup plus 2 tablespoons firmly packed brown sugar
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup walnuts, chopped
Filling
4 pounds pippin or Granny Smith apples, peeled, cored, sliced
1 1/2 cups golden or brown raisins
1/2 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon all purpose flour
3/4 teaspoon ground cinnamon
Vanilla ice cream

Steps:

Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
For Topping:
Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
For Filling:
Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

PINEAPPLE CRISP

Pineapple Crisp image

Field editor Karen Bourne of Magarth, Alberta comments, "This recipe's combination of coconut and pineapple is delightful!" A treat with tropical taste, It's wonderful served warm with a scoop of ice cream.

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups sweetened shredded coconut
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup butter, melted
1/8 teaspoon salt
FILLING:
3/4 cup sugar
3 tablespoons cornstarch
1 can (8 ounces) crushed pineapple, undrained
1 tablespoon lemon juice
1 tablespoon butter

Steps:

In a large bowl, combine the coconut, flour, brown sugar, butter and salt. Press 1-1/2 cups into a greased 9-in. square baking pan; set remaining mixture aside., In a small saucepan, combine the filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool; spread over crust. Sprinkle with reserved coconut mixture. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 411 calories, Fat 17g fat (12g saturated fat), Cholesterol 31mg cholesterol, Sodium 200mg sodium, Carbohydrate 65g carbohydrate (49g sugars, Fiber 1g fiber), Protein 2g protein.

SPICED RAISIN AND APPLE CRISP

Spiced Raisin and Apple Crisp image

Provided by Joie Gaty

Categories Fruit Dessert Bake Raisin Apple Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 13

Ingredients

Topping
3/4 cup all purpose flour
1/3 cup firmly packed golden brown sugar
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, cut into pieces
Apples
2 pounds tart green apples, peeled, cored, sliced
1/2 cup raisins
1/4 cup apple juice
1/4 cup firmly packed golden brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Sweetened whipped cream or vanilla ice cream

Steps:

For Topping
Mix first 3 ingredients in small bowl. Add butter and rub with fingertips until mixture begins to form small moist clumps.
For Apples:
Preheat oven to 375°F. Combine apples, raisins, apple juice, sugar, cinnamon and cloves in heavy large saucepan. Cook over medium heat until apples are tender, stirring occasionally, about 13 minutes. Transfer mixture to 9-inch glass pie dish.
Sprinkle topping over apples. Bake until topping is golden brown, about 30 minutes. Let stand 10 minutes. Spoon dessert onto plates. Top with whipped cream or ice cream.

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