This Pineapple Crisp is loaded with fresh pineapple! I love a traditional, classic apple crisp but I needed a summer version! This pineapple crisp is so good with vanilla ice cream and very easily made gluten free! I love bring this easy gluten free dessert recipe to a summer BBQ or pool party!
This pineapple crisp is packed with juicy chunks of fresh pineapple (I used a pink one!) and a crumbly, crisp gluten free oat topping.
This is an easy gluten free dessert recipe to throw together. The preparation takes less than 10 minutes, just like my easy gluten free pineapple bread and my gluten free raspberry lemon bread.
why you’ll love this allergy friendly Pineapple Crisp recipe
- This easy to make into a gluten free dessert by just using certified gluten free oats! Simple as that! I always make sure to double check something is certified gluten free if you’re gluten free.
- An easy recipe. Everything cooks in the same baking dish used for assembling the crisp. I hate doing dishes so a one pan recipe is ideal! Less mess means less time spent washing dishes, and thats my goal!
- Quick prep and cook time makes it ideal for busy weeknights. I love a dessert after dinner and this one is easy to throw together after a night of work!
- This pineapple crisp is a great dessert recipe for a casual weeknight or a potluck. I love bringing this to a summer BBQ.
ingredients & substitutions
Pineapple: The main fruit in the crisp. I used a pink pineapple but any pineapple works! You can use a fresh whole pineapple or canned pineapple chunks. You can even throw some apple slices in there for a apple pineapple crisp.
Oats: Part of the crisp topping. They add texture and a nutty flavor. If you are gluten free make sure you are purchasing certified gluten free oats. I like the bobs red mill or trader joes gluten free oats the best.
Gluten-free flour: Binds the crumble topping. Any brand of gluten-free all purpose flour or 1:1 gluten free flour blend will work. I like the trader joes gluten free flour the best!
Sugar: Sweetens the topping and the pineapple (a little for the pineapple, more for the crumble). You can use granulated sugar, brown sugar, or a sugar substitute.
Honey: Adds a touch of sweetness and moisture to the crumble topping. Maple syrup can be used instead.
Butter: Makes the crumble topping crispy on top of the pineapple. Vegan butter works too. I always use vegan butter to be honest. I think cold butter works best to form the crumbles on top but melted butter will still taste the same, just have a different texture.
Cinnamon: Spice for the pineapple cobbler topping. You can skip it if you don’t like cinnamon or use a churro or cinnamon sugar combination instead.
directions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- In a mixing bowl, combine the pineapple chunks with 1 tablespoon of the date sugar. Toss to coat and set aside.
- In a large bowl, combine the remaining date sugar, gluten-free flour, and oats. Using a pastry cutter or your fingers, work the cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the honey and cinnamon until well combined.
- Spread the pineapple mixture evenly in the prepared baking dish. Top with the oat crumble mixture, making sure to cover the pineapple completely.
- Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the crisp cool slightly before serving. Enjoy warm or at room temperature, topped with a scoop of vanilla ice cream or whipped cream (optional).
expert tips & tricks
- For a richer flavor, substitute dark brown sugar for the date sugar.
- I like to top mine with a little bit of lemon zest for a fresh topping.
- Top with any fresh fruit. I love topping it with fresh berries and whipt cream.
- Add a pinch of nutmeg or ginger to the crumble topping for a warm spice twist.
- I like to add a little brown sugar into the topping for a brown sugar crumble.
Pineapple Crisp recipe variations
- To make this pineapple crisp recipe lower in carbs, I swap half the oats in the crumble for chopped nuts like almonds or pecans, and use a sugar substitute like erythritol or stevia for the sugar.
- For a low-fat pineapple crisp, I like to use half the amount of butter and replace the rest with unsweetened applesauce. The applesauce will help bind the crumble topping without adding extra fat. The ideal lean dessert recipe.
- To make this pineapple crisp dessert recipe vegan, I use vegan butter instead of regular butter and skip the honey. I use maple syrup or agave nectar instead, but these add some carbs so keep that in mind.
serving and storing the Pineapple Crisp
I let the fresh pineapple crisp cool slightly before serving. I always like to enjoy it warm with a scoop of vanilla ice cream or whipped cream. You can also enjoy it at room temperature for a lighter option. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For freezing, I let the crisp cool completely, then slice it into squares and wrap them tightly in plastic wrap or store in freezer-safe containers. Frozen pineapple crisp will keep for up to 2 months. Reheat individual portions in the microwave for a few minutes, or thaw overnight in the fridge and reheat in the oven for a crispier topping.
To meal prep this pineapple crisp recipe, I divide the cooled crisp into individual serving dishes before storing them in the fridge. This makes for a grab-and-go dessert or a satisfying afternoon snack.
Looking for more allergy friendly easy recipe?
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Pink Pineapple Crisp Recipe (gluten free)
Ingredients
- 1 pineapple peeled, cored, and cut into chunks
- 1 cup gluten-free oats
- 1 cup gluten-free flour
- 1 cup date sugar
- 1 tablespoon honey or maple syrup
- 6 tablespoons cold butter or vegan butter cubed
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- In a medium bowl, combine the pineapple chunks with 1 tablespoon of the date sugar. Toss to coat and set aside.
- In a large bowl, combine the remaining date sugar, gluten-free flour, and oats. Using a pastry cutter or your fingers, work the cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the honey and cinnamon until well combined.
- Spread the pineapple mixture evenly in the prepared baking dish. Top with the oat crumble mixture, making sure to cover the pineapple completely.
- Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the crisp cool slightly before serving. Enjoy warm or at room temperature, topped with a scoop of vanilla ice cream or whipped cream (optional).
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