Take a trip to the tropics with the flavors of rum, coconut and pineapple in this easy crisp.
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3/4 cup sugar
1 (20-ounce) can pineapple tidbits, in juice, undrained
3 tablespoons cornstarch
1 cup sweetened flaked coconut
1 teaspoon rum flavoring
1/2 cup uncooked old-fashioned oats
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup finely chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger, if desired
1/2 cup Land O Lakes® Butter, softened, cut into chunks
1 cup Land O Lakes® Heavy Whipping Cream
Maraschino cherries, if desired
Heat oven to 350°F.
Combine sugar, undrained pineapple and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil. Boil 1 minute. Remove from heat; stir in coconut and rum flavoring.
Pour mixture into ungreased 8-inch square baking dish.
Combine all crumb mixture ingredients except butter in bowl until well mixed. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle mixture over fruit filling. Bake 30-35 minutes or until top is golden brown and filling is bubbly.
Beat whipping cream in bowl until stiff peaks form.
Serve warm crisp with whipped cream; garnish with maraschino cherry, if desired.
These fruit crisp and cobbler recipes provide so many easy, delicious ways to top and bake crisp apples, berries, sweet peaches and juicy pears.