Tuesday, January 14, 2014

tropical pineapple crisp

on sundays after church, brock and I go to his grampa's house for lunch and to play cards. we usually have delicious, fried, greasy, not very healthy food of the south accompanied by a cakes or pies or other desserts whipped up by brock's baker of an aunt. last sunday, however, we stayed at home, i crock-potted some pork, and we had a quiet afternoon to get our heads on straight before we went back to work and real life.

being the health nuttos that we are... i didn't have any treats! bah! we needed to have treats on sunday. so i thought i would whip up an apple crisp, one of my favorites that mama used to make... but we didn't have any apples. wer wer. but we did have some canned pineapple rings so i decided to invent a whole new recipe! whoop! it was delicious so i shall share it with you.

disclaimer: alcohol has never touched these lips, just not my thing. but rum extract has. and good gracious, i don't know who's brilliant//dangerous idea that was, but mercy, don't leave it out. 

tropical pineapple crisp


1 can of pineapple rings,drained and juice set aside
8 tbsp brown sugar, divided
1 cup of rolled oats
4 tbsp flour
1/2 cup chopped nuts [we used pecans]
1/2 cup unsweetened coconut
1/4 tsp coconut extract
1/4 tsp rum extract
coconut milk if desired


spray an 8x8 or 9x9 pan with olive oil or spread with coconut oil. lay out drained pineapple rings to fill the bottom of the pan. it's ok if they overlap. sprinkle 4 tbsp of brown sugar on top and set aside.

in a medium bowl combine the remaining brown sugar with oats, flour, and nuts. combine extracts and coconut, then add to the other mixture [i wanted to make sure the extract flavors were in every bite, so i measured the coconut in a cup too big]. spread dry mixture over pineapple rings. pour 1/4-1/2 cups of pineapple juice over the mixture, enough to moisten it. 

bake at 350 degrees for about 20 minutes or until the top begins to turn golden. drizzle coconut milk on top of desired and enjoy warm! 

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