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Author Notes: Peaches and pineapple are such a winning combo. It reminds me of a tropical drink. And then if you top that with a buttery crumbling oat topping that has gingersnaps and coconut in it… seriously good stuff. I wanted to keep this really light and fresh tasting, so I didn't add a thickening agent to the fruit. It comes out a little runny and less set up this way, but I happen to think that it works. If you do want a firmer filling, add a tablespoon of cornstarch to the fruit and sugar mixture. Serve with vanilla ice cream. —Loves Food Loves to Eat
- 2.5 cups cubed fresh pineapple (about half a large pineapple)
- 3 large peaches, cubed (no need to peel)
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1.5 cups old fashioned oats
- .5 cups flour
- .5 cups light brown sugar
- .5 teaspoons salt
- 6 tablespoons melted butter (1 cup)
- 10 gingersnap cookies, crumbled
- .5 cups desiccated coconut
- 1 tablespoon turbinado sugar
- Preheat oven to 425, with rack in middle.
- Stir together pineapple through vanilla. Place in a buttered 2.5-quart baking dish (or two 1-quart dishes).
- Stir together oats, flour, brown sugar ,and salt. Blend in butter with your fingers until mixture is thoroughly moistened. Stir in gingersnaps and coconut. Press over fruit and sprinkle with turbinado sugar.
- Bake until juices are bubbling and topping is golden brown, about 25 minutes. Cool slightly, and serve with ice cream.
- This recipe was entered in the contest for Your Best Buckle, Slump, Grunt, Crumble, Cobbler, Crisp, Sonker, Pandowdy, and/or Betty
Just Pudding It out There
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