Pineapple Crisp
SUBMITTED by busymom4, Broadwell
“It’s a wonderful dessert made even
better served warm with a scoop of ice cream.”
Filling:
3/4 cup sugar
3 tablespoons cornstarch
1 (20 oz.) can pineapple chunks,
undrained
1 tablespoon lemon juice
1 tablespoon butter
Topping:
1-1/2 cups flaked coconut
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup butter, melted
In a small saucepan, combine the
filling ingredients. Bring to a boil; cook and stir until thickened.
Pour into a greased 9-in. square baking pan. In a bowl, combine the
coconut, flour, brown sugar, butter and salt; sprinkle over
pineapple mixture. Bake at 350° for 25-30 minutes or until golden
brown. Serve warm with scoop of ice cream.
