Thursday, November 14, 2013

Blueberry and Pineapple Crumble with Coconut

This blue berry and pineapple crumble is a fun dessert that comes together quickly.  I like how the pineapple and the blueberries compliment each other.  Then the coconut adds just the perfect crumble topping.  I served this with a scoop of vanilla ice cream and  it was a big hit. 

Check out for more ideas about blueberries.  

1 20oz can of diced pineapple with juice
2 pints of fresh blueberries
1/4 cup of sugar
2 Tbs of cornstarch

 For the crumble:
1 cup all purpose flour
1 cup baking coconut (sweetened)
1 cup of quick cooking oats like Quaker Oats
1 pinch of salt
a sprinkle of powdered cinnamon
1/2 cup of brown sugar (packed tightly in the measuring cup)
3-4 Tbs of butter or margarine

To start mix together your fruit, cornstarch and sugar.  Mix all the ingredients well and put in a butter 9x13 baking dish.

Mix all the crumble ingredients together with your fingers. You want it to form a coarse crumble like the example below.

    Make Festive Maple Pumpkin Pie Bars
Sprinkle the crumble mixture over the fruit in the baking dish. Bake in a 400 degree oven for 25 minutes then top with some more baking coconut and bake for another 5-7 minutes. .  The topping should be browned and the fruit bubbly. Serve with ice cream if desired.  Enjoy.

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