Fruit crisp is such a classic dessert. Make this coconut pineapple crisp and top it with a scoop of vanilla ice cream for the ultimate summertime treat.
This naturally sweet dessert has a buttery, crunchy oat topping that is the perfect balance of flavor and texture. The addition of coconut to the crumble topping gives this summer dessert a taste of the tropics.
This coconut pineapple crisp requires few ingredients and comes together quickly.
Sweet and tangy pineapple chunks topped with a crunchy, buttery crumble of oats and coconut. This fruit crisp will have your family and friends begging for more! The balance of tangy pineapple and the crunchy coconut topping is something I find irresistible.
An easy summer dessert like this is the perfect ending to a summer BBQ or pool party.
Coconut Pineapple Crisp is a fun twist on a southern classic – apple crisp which I also absolutely love. However, this pineapple version is better suited for summertime and the coconut makes it amazingly good.
The full recipe with measurements can be found in the printable recipe card at the bottom of the page.
Pineapple Crisp Ingredients
The naturally sweet bottom layer is crushed pineapple. You can alternately use canned pineapple chunks or fresh pineapple chunks.
The crumble topping is made with old-fashioned oats, sweetened flaked coconut, light brown sugar, all-purpose flour, ground cinnamon, and unsalted butter. Combine all with a fork or your fingers until you get a crumbly consistency.
How to Make a Coconut Pineapple Crisp
Preheat the oven to 400ºF. Place pineapple into a 9-inch pie plate.
In a bowl, combine oats, coconut, brown sugar, flour, and cinnamon. Add butter and pinch with your fingers until well combined and the mixture is crumbly.
Sprinkle topping over pineapple. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.
Let pineapple crisp cool on a wire rack. Serve warm.
Can I use fresh pineapple in this recipe?
Yes, you can use fresh pineapple. You will need about 4 cups of fresh pineapple chunks with juice. Also, if you prefer to you use 2 (20-ounce) cans of pineapple chunks instead of the crushed pineapple, that is fine too.
Why I love this recipe.
I love that this recipe is the perfect balance of sweetness. It is not overbearing like some recipes. The pineapple flavor really shines through. This dessert is rather quick to make, and it satisfies any pie cravings. It pairs so nicely with a spot of whipped topping, but I love it best with vanilla ice cream.
How to Store Pineapple Crisp
It is important to store a fruit crisp properly, to keep it from getting soggy. Allow it to cool completely, then cover it with a paper towel, and wrap well in plastic wrap. You can store this dessert on the countertop for up to two days or in the refrigerator for up to five days. For longer storage, you should wrap well in additional plastic wrap to freeze.
What are your thoughts on this pineapple fruit crisp recipe?
Check out these other summer dessert recipes:
Coconut Pineapple Crisp
- 2 20 oz. cans crushed pineapple packed in juice partially drained
- 1/2 cup old-fashioned oats
- 1/2 cup sweetened flaked coconut
- 6 tablespoons packed light brown sugar
- 6 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter chilled, cut into 1/2-inch pieces
- 1. Preheat oven to 400ºF. Place pineapple into a 9-inch pie plate.
- 2. In a bowl, combine oats, coconut, brown sugar, flour and cinnamon. Add butter and pinch with your fingers until well combined and mixture is crumbly.
- 3. Sprinkle topping over pineapple. Bake until fruit is bubbling and topping is golden, 35 to 40 minutes.
- 4. Let cool on a wire rack. Serve warm.
This recipe was first published on June 3, 2013. It has been updated for content and images. However, the scrumptious fruit crisp recipe remains the same.
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