Fresh pineapple fruit crisp with flavors of the islands.
Ingredients
Scale
1 fresh pineapple, peeled, cored, cubed in very small pieces (about 4 cups)
2 Tbsp coconut rum or 1 tsp coconut extract
1/3 cup quick cooking tapioca
2/3 cup granulated sugar
1/3 cup all-purpose flour
1/3 cup firmly packed dark brown sugar
1/3 cup cold butter, cut in small pieces
1 cup crumbled Pepperidge Farm Tahoe White Chocolate Macadamia cookies
1/2 cup sweetened flaked coconut
Instructions
Combine pineapple and rum or extract; spoon into a 9-inch baking dish. Combine tapioca and sugar. Mix sugar mixture in with pineapple and rum.
For topping, combine flour and sugar; cut in butter with pastry blender or fork until mixture is crumbly. Stir in cookie crumbs and coconut; sprinkle over pineapple mixture.