Crumb Topped Baked Pineapple Recipes

BAKED PINEAPPLE I

Steps:

• Drain pineapple, reserving 3 tablespoons juice.
• Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

PINEAPPLE CRUMBLE

Steps:

• Weight the diced pineapple and reserve 1 lb for the crumble. Process enough of the remaining pineapple, including the chopped core, in a food processor or juicer to obtain 1/4 cup juice, saving remaining juice for another use.
• Heat butter in a large saucepan and add the reserved 1 lb pineapple, 3 T of the sugar and vanilla. Saute over medium heat for 5 minutes. Transfer to a bowl. Place the reserved 1/4 cup pineapple juice, remaining 1 T sugar, lemon juice, rum and cornstarch mixture in a small saucepan.
• Cook over low heat, stirring constantly, until mixture thickens and clears. Add juice mixture to cooked pineapple and stir well to mix.
• To make crumble topping: Combine flour, sugar, vanilla and butter in a food processor. Pulse until mixture resembles bread crumbs; do not over mix.
• Preheat oven to 350. Transfer cooked pineapple mixture into a large dish. Sprinkle with the crumb topping and bake until golden brown, about 30 - 40 minutes.
• Serve warm.

CRUMB TOPPING FOR PIES

Steps:

• In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.