Pineapple lovers, this one’s for you! This Pineapple Crisp is loaded with juicy pineapple chunks, topped with a brown sugar streusel, and baked until caramelized and golden. SO good with vanilla ice cream!
A Delicious Tropical Fruit Crisp
Okay, okay, I’ll admit it: I’m a pineapple fanatic. From my Pineapple Squares and Pineapple Meatballs to my Pineapple Fruit Dip and Pineapple Salsa on Chicken Tacos, I’ve probably put pineapple in just about everything.
So when I started seeing recipes for warm pineapple sundaes and grilled pineapple floating around, my curiosity was immediately piqued.
See, I’d never had warm pineapple in a dessert before, and I thought, “What better than warm pineapple with crunchy brown sugar streusel and melty vanilla ice cream?!”
I’ll tell you what… NOTHING.
This Pineapple Crisp is such a fun, tasty twist on the classic apple crisp — perfect for summer cookouts or even a cozy treat at home. The prep is incredibly simple, and then you just let the oven take over!
Reader Rating
“This recipe is amazing and easily adapted! I’ve made it with many fruits, including the original pineapple, and it’s always a hit. I do add a pinch of salt to my oat mixture. Love it with whole wheat flour – who would have thought it would make it so much better! Ah.” – Shelby
Ingredients for Pineapple Crisp
- Fresh pineapple: You’ll need one pineapple, cut into cubes. I don’t recommend using canned, as it can be too mushy and sweet.
- Brown sugar: Light or dark, whatever you prefer… they both work great!
- Butter: Make sure your butter is nice and cold to get that perfect crumbly texture for the streusel.
- Oats: Get the large flake rolled oats for the best crunch. If you’re gluten-free, you can use certified gluten-free oats.
- Whole wheat flour: For a gluten-free version, use a gluten-free all-purpose flour blend or ground gluten-free oats.
Want a Healthier Version?
I made this recipe twice: once with half the streusel and once as it is now. If you’re looking to cut out some calories/sugar/etc., you could easily halve the streusel recipe, and you wouldn’t lose out on too much. Me? I like a lot of streusel.
Top Tips for the Tastiest Pineapple Crisp
- When adding the topping to the pineapple, press down lightly so it holds together while baking, but leave some craggy bits on top for texture.
- The crisp is ready when the juices are thick and bubbly around the edges, and the topping is deep golden brown. If the topping’s browning too fast but the filling isn’t bubbling yet, cover it loosely with foil for the rest of the bake.
- Let the crisp cool for about 10-15 minutes before digging in. This gives the filling time to thicken up, so it won’t spill everywhere when you serve it.
How to Store Your Pineapple Crisp
Make sure to let your pineapple crisp cool completely before covering it so it doesn’t get soggy! It’ll stay good for up to 2 days at room temperature in an airtight container. In the fridge, you can stretch that to 3–5 days by covering the dish tightly with plastic wrap or foil.
*Pro tip: Place a paper towel under the cover to soak up extra moisture and keep it crisp!
Pineapple Crisp
written by Ashley Fehr
Ingredients
- 4 cups chopped fresh pineapple, about one average pineapple
- 2 tablespoons plus ½ cup brown sugar
- 1 tablespoon corn starch
- ½ cup cold butter, cubed
- 1 cup large oats
- ½ cup whole wheat flour, for Gluten-Free: gluten-free all purpose flour or ground gluten-free oats
Instructions
- Preheat the oven to 350 degrees F.
- Combine pineapple, 2 tablespoons brown sugar and corn starch. Place pineapple in an 8×8″ baking pan, or in individual baking dishes as pictured if desired.
- In a large bowl, combine butter, ½ cup brown sugar, oats and flour until combined. The texture will be that of a cookie dough — easily pressed and held together. Crumble topping over the pineapple in baking dish and press down gently.
- Bake for 45 minutes or until bubbly around the edges and golden brown on top. Serve as desired with vanilla ice cream!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Rick H. says
I don’t think my pineapple was overly sweet. With that said, I wish I would have added more brown sugar. Maybe suggest trying the pineapple first and adjust accordingly. It also needed more cornstarch. The liquid ended up like water. Maybe two tablespoons of cornstarch, instead of one.
Ashley Fehr says
Hi Rick! Since we’re using fresh pineapple a lot is going to depend on the season, how ripe it is and your tastes.
Shelby says
This recipe is amazing and easily adapted! I’ve made it with many fruits, including the original pineapple and it’s always a hit. I do add a pinch of salt to my oat mixture. Love it with whole wheat flour- who would have thought it would make it so much better! Ah.
Ashley Fehr says
Thank you Shelby!
Rachelle says
Can this be made for the following day or should it be eaten when first finished?
Ashley Fehr says
You can definitely bake ahead and reheat in the oven before serving.
Naomi says
Hi, can I use canned Pineapple in natural juice?
Looking forward to trying this recipe.
Thank you
The Recipe Rebel says
Hi Naomi, you likely could, I just haven’t tested it out myself. I would make sure to drain the can first. Enjoy!
Elle says
Yes. I did!
Maggie says
I didn’t have a lot of the ingredients but came out with a great crisp!
White sugar, granola, all purpose flour and didn’t have 4 cups of pineapple so I added strawberries and raspberries. It turned out great! Thank you for this recipe!
The Recipe Rebel says
So glad to hear, thank you Maggie!
Maureen Neilsen says
Just have 2 small pineapples my husband grew from tops, they smell soooo sweet and juicy. I found this great recipe and an Coeliac and Oats are definately not GF so what are these gf oats in recipe???
In Australia we call it a Crumble which I make regularly and use sliced almonds for crunch and Almond Meal with the GF flour so will give this a try and get back to you asap.
The Recipe Rebel says
Hi Maureen, here is a list. Hope it helps! Best Gluten-Free Oat Brands
Bob’s Red Mill Gluten-Free Oats. Quaker Oats Gluten-Free Oats. Arrowhead Mills Organic Steel-Cut Oats. GF Harvest Gluten-Free Oats. One Degree Organic Foods Sprouted Rolled Oats. Prairie Gluten-Free Oatmeal. Nature’s Path Organic Old Fashioned Oats.
Colleen says
Tried it tonight, tasty but wish it was a little juicier.
Nikita Dsouza says
This is SO good! Way better than I expected it too. And such a breeze to make.
My new favourite dessert recipe for summer. Love it. Thank you!
Ashley Fehr says
I’m so glad you liked it!
Elle says
Yes. I did!
Rose H says
This is CRAZY good! Why hasn’t pineapple crisp been more common? What a delicious combo… now I’m wanting to make more things w pineapple. I also added chopped pecans to this crisp.
Ashley Fehr says
Thanks Rose! It is a hit here!
Rita Airozo says
Wonderful. I cut the sugar in half using stevia for half its wonderful crunchy top. Wow great recipe
Ashley Fehr says
Thanks Rita!
Teresa says
Simply put ~ your Pineapple Crisp recipe is nothing short of
🍍OUTSTANDING🍍
Thank you so much for sharing!!
Teresa
Ashley Fehr says
Thank you Teresa!
DeeLicious0710 says
Does I have to use brown sugar? It’s the only thing I don’t have sadly…
Ashley Fehr says
I haven’t actually tried with granulated sugar, but I think it should work?
Donna Lagarde says
If you have molasses just work in 1-2 Tablespoons per 1 cup of white sugar.
Darci Young says
I baked this pineapple crisp yesterday and it is absolutely delicious! My new favorite dessert.
Ashley Fehr says
Thanks Darci! I’m so happy to hear that!
Deana says
Mine is baking right now and I don’t need to wait until it’s done to know it’s amazing lol. I had a hard time NOT eating it before it went in the oven lol
Ashley Fehr says
Thank you Deana!
Garrett McCluskey says
Can I use oil instead of butter?
Ashley Fehr says
I haven’t tried so I can’t say for sure. I don’t think it would stick together quite as well
Peter says
You are a freakin genius Ashley pineapple crisp r u kidding me !!!!! You want to kill my diet girl. I love apple crisp and pineapple is my favorite fruit so yah can’t wait to make it for thanksgiving. If i smoke a joint and get hi I will eat the whole dam thing !! Lmao Ashley for president
Ashley Fehr says
Haha! It is pretty great!
diana says
Pineapple crisp taken to the next level adds high quality chopped white chocolate (like. Recipe created by Jim Dodge back in the 90’s when he was pastry chef at the Stanford Court hotel in SF. I took a one day class with him and that was one of the things we made. Try it. It doesn’t sound good but it’s fab!
Ashley Fehr says
Oooh I’m definitely intrigued! Thanks!
Erica says
Hi wat if I don’t have corn starch or flour?
Ashley Fehr says
If you don’t add any thickener it will just be very juicy
Jackie Wildonger says
If I don’t have cornstarch how much flower do I need to use and does it have to be sifted
Ashley Fehr says
I would use about the same amount, and it shouldn’t have to be sifted unless it is clumpy