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Pineapple And Coconut Crisp

Pineapple and Coconut Crisp

Erica Dinho
5 from 8 votes
Course Dessert
Cuisine International
Servings 4 servings


  • 5 cups pineapple cut into chunks
  • 2 cups shredded coconut
  • ½ cup sugar
  • Pinch salt
  • ½ teaspoon ground cinnamon
  • 1 ½ cups all purpose flour
  • ½ cup sugar
  • cup brown sugar
  • ¾ cup chopped pecans
  • cup old fashioned oatmeal
  • 1 stick unsalted butter


  • Preheat the oven to 350F.
  • Place the pineapple in a bowl and add the coconut, sugar, salt, ground cinnamon. Set aside.
  • For the topping: Combine the flour, sugar, brown sugar, oatmeal and butter in a bowl. Mix well until well combined.
  • Pour the pineapple mixture in the baking dish. Sprinkle the topping evenly over the pineapple.
  • Bake until the topping is crisp and golden brown and the pear filling bubbles slowly, about 50 minutes. Serve warm.
Keyword sweets
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