I think today was our hottest day of the year here in Georgia. The warm weather has me dreaming of being in a tropical place like Hawaii. You know, one of those dreams where you’re lounging on a sandy beach with a good book, and a tropical drink in your hand. You haven’t a care in the world, except maybe avoiding sunburn… No wait! There’s a hot lifeguard shading you with an umbrella. Ahhh….. That’s better!
Okay, so maybe that’s a bit of a stretch. But you can still enjoy a taste of the tropics at home anytime of the year thanks to Dole canned pineapple. Available in slices, chunks, tidbits, or crushed, Dole Pineapple is a perfect for getting that taste of the tropics at home.
If traveling to a tropical paradise isn’t on your agenda at the moment, perhaps this Pineapple Coconut Crisp recipe will do the trick. It’s one of those desserts that can be enjoyed year round. I love having it in the summertime topped with a scoop (or two) of vanilla ice cream.
This dessert will make you want to hula!
2 20-oz. cans Dole 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 Dole 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.
Dole canned pineapple is consistently sweet and juicy, and cut from the finest pineapple on earth, which makes it perfect for this Pineapple Coconut Crisp dessert. A fruit crisp made from Dole pineapple is a great way to get more fruit into your diet and add enjoyment to your day. Dole pineapple is an all natural fruit that is rich in vitamin C.
Dole Pineapple is the only canned pineapple with “Hula”; that sweet, exotic taste of the islands that adds fun and excitement to recipes and snacks. Dole Canned Pineapple dials up taste from boring into WOW! …it makes you want to hula.
Grab this coupon to save now on Dole canned pineapple (while quantities last)!
So friends, are you ready to hula?
Pineapple Coconut Crisp Dessert
- 2 20- oz. cans Dole 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 Dole 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.