Pineapple Crumble Bars
Pineapple Crumble Bars Image

Pineapple Crumble Bars

Pineapple desserts serve up a taste of the tropics, no matter where you live. Crushed pineapple fills this tangy, buttery bar.

25 min
1 hr 10 min



1 1/2 cups all-purpose flour

3/4 cup Land O Lakes® Butter, softened

1/2 cup sugar


1/2 cup sugar

1/4 cup cornstarch

1 (20-ounce) can crushed pineapple, well-drained

2 teaspoons lemon juice

1/3 cup sliced almonds

How to make

  1. STEP 1

    Heat oven to 350°F. 

  2. STEP 2

    Combine all crust ingredients in medium bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 cup; set aside.

  3. STEP 3

    Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Bake 10 minutes.

  4. STEP 4

    Meanwhile, stir together 1/2 cup sugar and cornstarch in 2-quart saucepan. Add pineapple and lemon juice; mix well. Cook over medium heat, stirring constantly, 4-5 minutes or until mixture is thickened. (Mixture will be very thick.)

  5. STEP 5

    Spoon filling over hot, partially baked crust; sprinkle with reserved crumbs. Top with almonds. Continue baking 15-20 minutes or until lightly browned. Cool completely. Cut into bars.


4.5Fat (mg)
10Cholesterol (mg)
40Sodium (mg)
14Carbohydrates (g)
<1Dietary Fiber
<1Protein (g)


Explore reviews from
our online community

  December 02, 2009

I think this recipe would do better in an 8x8 or 9x9 pan. Tastes good though. Had to make extra dough.

— says Sharon
  January 19, 2009

I was disappointed. I loved the idea of a pineapple cookie--my Dad's favorite. But, like another reviewer, I thought the crust was too thin and it broke apart easily. I thought there was not enough filling, and it was gummy. I will try this again--after all, pineapple is Dad's favorite, but I will use a smaller pan, maybe 9x9, and not drain the pineapple, for a thick, but not gummy, filling. I'll keep you posted.

— says Cynthia
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