Baked Pineapple Crisp
- 1 fresh pineapple, peeled, cored, and cubed
- 1/4 cup coconut rum
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/3 cup butter
- 4 large white chocolate/macadamia nut cookies, crumbled
- 1/3 cup flaked coconut
Combine pineapple cubes and rum in a baking dish and toss. Combine sugar, flour, and butter until mixture is crumbly. Add crumbled cookies and coconut. Sprinkle over pineapple and bake for 30 minutes at 400 degrees F. Serve with vanilla ice cream.
Note: If you do not want to use rum, you may substitute 1/2 tsp. coconut extract and 1/2 tsp. rum extract. If you cannot find fresh pineapple, you may use 2 (20 oz.) cans of pineapple chunks (drained), but use fresh pineapple if possible.
By Connie from Cotter, AR
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