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Pineapple Crisp


1-1/2 C Flaked Coconut
1 C Flour
1 C Brown Sugar, Packed
1/2 C Margarine, Melted
1/8 t Salt

3/4 C Sugar
3 T Cornstarch
1 Can Crushed Pineapple, Undrained
1 t Lemon Juice
1 T Margarine

In a bowl, combine the coconut, flour, brown sugar, margarine, and salt. Press 1-1/2 C into a greased 9in square baking pan. Set remaining mixture aside.

In a sauce pan, combine the filling ingredients. Bring to a boil. Cook and stif for 2 minutes or until thickened and bubbly. Cool. Spread over crust. Sprinkle with reserved coconut mixture. Bake at 350F for 25-30 minutes or until golden brown.

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