Sweet Pineapple Rhubarb Crisp
This sweet pineapple rhubarb crisp features bright, tart rhubarb combined with mellow tropical pineapple, all topped with a golden, crunchy oat mixture. A simple yet delightful dessert perfect for spring gatherings.
Ingredients
Fruit Filling
- 2 cups rhubarb, chopped About 2–3 stalks, trim tough ends.
- 1 cup pineapple, crushed Canned crushed pineapple, drained lightly, works well.
- 1 cup granulated sugar Reduce to 3/4 cup if you prefer less sweet.
- 1 tablespoon cornstarch For thickening; arrowroot can substitute 1:1.
- 1 teaspoon vanilla extract
Oat Topping
- 1 cup rolled oats Old-fashioned oats give better texture than quick oats.
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed Adds molasses depth.
- 1/2 cup butter, melted Use salted or unsalted—adjust added salt.
- 1/2 teaspoon ground cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Butter an 8x8-inch (or similar) baking dish.
- In a large bowl, combine the chopped rhubarb, crushed pineapple (drain excess juice but keep some), granulated sugar, cornstarch, and vanilla. Toss until the fruit is evenly coated and the cornstarch is fully mixed in.
- In a second bowl, stir together the rolled oats, all-purpose flour, brown sugar, melted butter, and cinnamon. Mix until the topping resembles coarse crumbs and holds together when pressed.
Baking
- Spread the fruit mixture evenly in the prepared baking dish. Scatter the oat mixture over the top in an even layer.
- Bake on the middle rack for 30–35 minutes, until the filling is bubbly at the edges and the topping is golden brown.
- If the topping browns too quickly, tent loosely with foil for the last 5–10 minutes.
- Let the crisp rest for 10–15 minutes so the filling sets slightly, then serve warm.
Notes
Best served warm with vanilla ice cream or whipped cream. For a brunch twist, spoon over Greek yogurt with toasted nuts. Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.