This easy, classic pineapple crisp dessert recipe is made with canned pineapple and easy to find pantry staples. It features a homemade sweet, buttery topping that envelopes spiced, juicy pineapple chunks. Served with vanilla ice cream, it is an old-fashioned treat that all ages will enjoy. This post contains affiliate links.
If you love recipes apple crisp, you will love this spin on a classic. Who would have thought canned pineapple chunks would produce such a delicious baked dessert?
I love this recipe so much because it is easy and features common baking staples like cinnamon, white & brown sugar, all-purpose flour, butter, and 2 cans of pineapple chunks.
Best pan size for crisp recipes
For this pineapple crisp recipe, you will need an 8 x 8 Pyrex casserole (square) dish. I prefer using this pan model Pyrex with the lid (for storage) once the crisp is cool. This is the exact Pyrex model I used for this baked treat. It is deep, durable, and the cover is a lifesaver and keeps baked good fresh.
You will also need a measuring cup or cups. I stand by my Pyrex Measuring cups and have 6 cups of various sizes. This set of 3 Pyrex Measuring Cups is a staple when I bake.
Get the full printable recipe below for this delicious pineapple crisp.
Golden pineapple chunks– I used two 20-ounces cans. I drained the juices out which I reserved for another recipe. You could use tidbits as well if you prefer them smaller, but this size worked fine.
Granulated sugar– Helps to sweeten the sometimes tangy pineapple chunks.
Light brown sugar– Helps top sweeten the “crisp” topping.
All-purpose flour – You can use gluten-free flour if you have an allergy. This ingredient creates the crumble like texture.
Butter– Unsalted works best for this recipe. One melted stick is all you need to bind together the oats, flour, and brown sugar. I melted mine for 45 seconds in the microwave.
Cinnamon– Gives the pineapples a nice warmth.
Oats-If you skip this ingredient, you are essentially making a crumble vs a crisp.
Why I love this recipe
I love that this recipe is the perfect sweetness. It is not overbearing like some recipes. It is pretty quick to make, and it satisfies any pie cravings. It pairs so nicely with a spot of whipped topping, but I love it with vanilla ice cream.
To make things extra fancy, I added a little bit of caramel sauce to the top of it. This recipe keeps well for about 2 days at room temperature, and up to 4 if you refrigerate it. It tastes so yummy warm, so feel free to heat it up before serving.
Classic Pineapple Crisp Recipe
- 8 x 8 Pyrex dish
- 40 ounces Golden Pineapple Chunks drained
- 1 cup old fashioned oats
- 1 cup light brown sugar
- 1 cup all-purpose flour
- 1 stick butter melted
- 1/2 cup granulated sugar
- 1/2 tablespoon cinnamon
- Preheat oven to 350 degrees Fahrenheit.
- Melt the butter in the microwave until liquid. (about 45 seconds).
- Add the flour, oats, brown sugar, and melted butter to a dish and mix well.
- Lightly grease your 8" x 8" dish with nonstick spray.
- Sprinkle half the crisp mixture into the lightly grease dish.
- Add the drained pineapple chunks over the crisp.
- Sprinkle the cinnamon & granulated sugar over the top of the pineapple chunks.
- Add the remainder of the crisp topping over the pineapples.
- Bake for 30 minutes uncovered,
- Allow crisp to cool before enjoying.