Ingredients:

  • 1 (20 ounce) can crushed pineapple, undrained (567g)
  • 1/2 cup granulated sugar (100g)
  • 2 tablespoons all-purpose flour (16g)
  • 1 tablespoon lemon juice (15ml)
  • 1/4 teaspoon ground cinnamon (Optional)
  • 1 cup all-purpose flour (120g)
  • 1 cup rolled oats (90g)
  • 1/2 cup packed light brown sugar (100g)
  • 1/2 teaspoon ground cinnamon (Optional)
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes (113g)

Instructions:

  1. In a bowl, combine the crushed pineapple (with its juice), granulated sugar, flour, lemon juice, and cinnamon (if using). Mix well and pour into the baking dish.
  2. In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon (if using), and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the mixture until it resembles coarse crumbs.
  4. Sprinkle the crisp topping evenly over the pineapple filling.
  5. Bake in a preheated oven (375°F/190°C) for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
  6. Let the crisp cool for at least 10 minutes before serving.