Dessert: Baked Pineapple Crisp
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Published in ArcaMax Chef
1 fresh pineapple, peeled, cored and cubed
1/4 cup coconut rum
1/4 cup brown sugar
1/4 cup flour
1/3 cup butter
4 large white chocolate/macadamia nut cookies, crumbled
1/3 cup flaked coconut
Combine pineapple cubes and rum in a baking dish and toss. Combine sugar and flour and butter until mixture is crumbly. Add crumbled cookies and coconut. Sprinkle over pineapple and bake for 30 minutes at 400 degrees. Serve with vanilla ice cream.
The Skinny: If you do not want to use rum, you may substitute 1/2 tsp. coconut extract and 1/2 tsp. rum extract. If you cannot find fresh pineapple, you may use 2 20-oz. cans of pineapple chunks, drained (use fresh pineapple if you can).
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