I was diagnosed with celiac disease (the celiac gene) and a lactose intolerance in my early 20s and have been on a mission since to create easy, delicious recipes for others with food allergies! This gluten free Pineapple Crisp is one of my favorites!
The ease of this pineapple crisp recipe makes it perfect for both an easy dessert on a casual weeknight or a great recipe for a show stopping holiday dessert, just like my gluten free apple cobbler with oats. The quick prep and cook time means you can whip up a delicious dessert even on busy weeknights.
This pineapple crisp recipe is gluten free, nut free and can be made dairy free.
why you’ll love this allergy friendly recipe
- Simple Ingredients: Uses common pantry staples and readily available fruits.
- Few Steps: Requires minimal mixing and assembly.
- One-Pan Wonder: No need to pre-cook anything, everything gets baked together in one dish.
- No Fancy Equipment: Just needs bowls, a spoon, a pastry cutter (or your fingers), and a baking dish.
- An easy recipe. Everything cooks in the same baking dish used for assembling the crisp.
- Less mess means less time spent washing dishes.
- Quick prep and cook time makes it ideal for busy weeknights.
- Simple pineapple crisp recipe allows for easy customization with different fruits or nuts.
- a great dessert recipe for a casual weeknight or a potluck contribution.
ingredients & substitutions
Pineapple: The main fruit in the crisp. You can use a fresh whole pineapple or canned pineapple chunks. I use a pink pineapple here but you can use any type of pineapple you want! You can use sweet pineapple or tangy pineapple based on your personal preferences. 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.
Sugar: Sweetens the topping and the pineapple (a little for the pineapple, more for the crumble). You can use granulated sugar or brown sugar.
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 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.
taste & texture
This pineapple crisp has two main tastes and textures. The bottom layer is made of juicy pineapple chunks, which can be tangy or sweet depending on the ripeness. The buttery topping is a crumble made with crisp oat, flour, and sugar. It’s buttery, crunchy, and slightly sweet with a hint of cinnamon spice. When you eat it together, the warm crumble topping complements the juicy pineapple for a delicious and satisfying dessert.
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.
recipe variations
- To make this pineapple crisp recipe lower in carbs, 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 version, 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.
- To make this pineapple crisp dessert recipe vegan, use vegan butter instead of regular butter and skip the honey. You can use maple syrup or agave nectar instead, but these add some carbs so keep that in mind.
serving, storing and meal prepping
Let the fresh pineapple crisp cool slightly before serving. Enjoy it warm with a scoop of vanilla ice cream or whipped cream, or 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, 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, 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?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
Gluten Free Pink Pineapple Crisp Recipe
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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