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Pineapple Coconut Crisp Dessert Recipe

Pineapple Coconut Crisp Dessert

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  • 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.
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