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Pineapple Crisp
Ingredients:
1 1/2 c. flaked coconut
1 c. flour
1 c. brown sugar
1/2 c. butter, melted
1/8 tsp. salt
FILLING:
3/4/ c. sugar
3 Tbs. cornstarch
1 can (8 oz.) crushed pineapple, undrained
1 Tbs. lemon juice
1 Tbs. butter
1 1/2 c. flaked coconut
1 c. flour
1 c. brown sugar
1/2 c. butter, melted
1/8 tsp. salt
FILLING:
3/4/ c. sugar
3 Tbs. cornstarch
1 can (8 oz.) crushed pineapple, undrained
1 Tbs. lemon juice
1 Tbs. butter
Directions:
In a bowl, combine the coconut, flour, brown sugar, butter and salt. Press 1/12 c. into a greased 9" square baking dish; set remaining mixture aside. In a 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 wire rack.
Makes 9 Servings
In a bowl, combine the coconut, flour, brown sugar, butter and salt. Press 1/12 c. into a greased 9" square baking dish; set remaining mixture aside. In a 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 wire rack.
Makes 9 Servings
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