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Pineapple Bake

A warm, comforting dessert with a syrupy pineapple filling and a buttery cinnamon oat crumble topping. Easy to make and perfect with ice cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Pineapple Filling
  • 2 20oz cans pineapple tidbits in juice undrained
  • 0.33 cup light brown sugar packed
  • 2 tbsp granulated sugar
  • 2 tbsp all-purpose flour or cornstarch
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon juice fresh
  • 1 pinch salt
Crumble Topping
  • 1 cup old-fashioned rolled oats
  • 0.75 cup all-purpose flour
  • 0.75 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg optional
  • 0.25 tsp salt
  • 0.5 cup unsalted butter melted and slightly cooled

Equipment

  • 8x8 or 9x9 inch Baking Dish
  • Mixing bowls
  • Measuring Cups/Spoons
  • Whisk or Fork

Method
 

  1. Preheat oven to 375°F (190°C). Grease an 8x8 or 9x9 inch baking dish.
  2. In a large bowl, combine undrained pineapple, brown sugar, granulated sugar, 2 tbsp flour, vanilla, lemon juice, and a pinch of salt. Pour into prepared dish.
  3. In a separate bowl, whisk together oats, 3/4 cup flour, 3/4 cup brown sugar, cinnamon, nutmeg, and 1/4 tsp salt.
  4. Pour melted butter over the oat mixture. Mix with a fork until clumps form.
  5. Sprinkle the crumble topping evenly over the pineapple filling.
  6. Bake for 35-45 minutes, until filling is bubbling and topping is golden brown.
  7. Let rest for 20-25 minutes to allow filling to thicken before serving.
  8. Serve warm with vanilla ice cream or whipped cream.

Notes

Resting time is crucial for a thick, syrupy filling. Fresh pineapple can be used; add 1/2 cup juice. Store leftovers covered in the fridge.