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
Preheat oven to 375 degrees. Line bottom of a 9-inch square baking pan with parchment paper. Lightly spray pan with cooking spray.
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.
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)
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.
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.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2020/08/06/buttery-pineapple-crumble-bars/