Dessert, Fruit, Lactose Free, Recipes, Vegan, Vegetarian

Buttery Pineapple Crumble Bars

August 6, 2020

 

Baked Buttery Pineapple Crumble Bars

I received a gorgeous, ripe pineapple recently.  I thought about making more mango-pineapple jam but our mangos were not quite ready.  I found this recipe from Southern Living and thought it would be the perfect way to use up the entire pineapple.  The recipe turned out to be a real delight.  The pineapple really shines with its fresh sweet and tart flavor.

Buttery Pineapple Crumble Bars

A crisp crust is layered with fresh chopped pineapple and crumb topping that includes sliced almonds.

Perfectly Ripe Pineapple

A gorgeous pineapple perfectly ripe and ready to eat.

Fresh Pineapple

Buttery Pineapple Crumble Bar Crust

The crust is baked and cooled before the pineapple and crumb topping are added.  I used almost the entire pineapple as the recipe calls for 4 cups of chopped fruit.

Buttery Pineapple Crumble Bar Crust Topped with Fresh Pineapple

The pineapple mixture is spooned over the baked crust and the crumb topping sprinkled over it.

Buttery Pineapple Crumble Bar Crust Topped with Fresh Pineapple & Crumble Topping

Once in the oven, the pineapple crumble will bake for 45-55 minutes.  The scent of fresh pineapple fills the air as it bakes.

Baked Buttery Pineapple Crumble Bars

Baked Buttery Pineapple Crumble Bars

Buttery Pineapple Crumble Bars
 
Adapted from Southern Living
Author:
Serves: 16
Ingredients
  • 2 cups (254g) all-purpose flour
  • ¾ cup Earth Balance Buttery Sticks, softened
  • ½ teaspoon vanilla extract
  • 1⅓ cups (200g & 66g) sugar, divided
  • ¼ teaspoon kosher salt
  • 4 cups (20 ounces or 570g) chopped fresh pineapple
  • ¼ cup (30g) corn starch
  • 1½ tablespoons fresh lemon juice
  • ¼ heaping cup (30g) slivered almonds
Preparation
  1. Preheat oven to 375 degrees. Line bottom of a 9-inch square baking pan with parchment paper. Lightly spray pan with cooking spray.
  2. Beat flour, butter, vanilla, 1 cup of sugar, and a pinch of kosher salt in a stand mixer fitted with a paddle attachment on medium speed until mixture resembles coarse crumbs, about 1 minute. Reserve 1 cup of the crumb mixture in a small bowl for the topping. Press the remaining crumb mixture evenly into bottom of prepared pan.
  3. Bake crust until golden brown, about 18 minutes. Transfer pan to a wire rack, and cool completely, about 45 minutes (preheat oven again to 375 degrees after 30 minutes cooling time)
  4. Meanwhile, gently stir together chopped pineapple, cornstarch, lemon juice, remaining ⅓ cup sugar, and ¼ teaspoon salt in a bowl until thoroughly combined. Spread pineapple mixture over cooled crust.
  5. Stir together the almonds and reserved crumb mixture in a small bowl. Sprinkle mixture evenly over pineapple mixture on crust. Bake at 375 degrees until the topping is lightly browned, about 45-55 minutes. Transfer to a wire rack. Cool completely, about 1 hour. Cut into 16 squares. Leftovers may be frozen. Separate layers with waxed paper.

 

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