Description
Delightfully sweet and tangy Pineapple Crumb Bars featuring a crisp coconut and flour crust topped with a juicy pineapple filling and golden crumb topping. Perfect as a refreshing dessert or snack, made with crushed pineapple in 100% juice for natural sweetness and balanced with a mix of white and brown sugars and warm cinnamon spices.
Ingredients
Crust and Crumb Topping
- 1 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup white granulated sugar
- 1/4 cup brown sugar (light or dark)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
Filling
- 1 can (20 oz.) crushed pineapple in 100% juice
- 2 tablespoons granulated white sugar
- 2 tablespoons brown sugar (light or dark)
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract (or coconut extract)
- 2 tablespoons cornstarch
Instructions
- Preheat the oven: Set your oven to 375 degrees F to prepare for baking the bars.
- Prepare the pan: Line an 8x8 inch square baking pan with parchment paper and set aside to prevent sticking.
- Make the crust and crumb topping: In a medium bowl, mix together the all-purpose flour, shredded coconut, white sugar, brown sugar, baking soda, baking powder, and salt until evenly combined.
- Add melted butter: Pour the cooled melted butter into the dry ingredients and stir using a fork until the mixture forms coarse crumbs.
- Press crust: Reserve one cup of the crumb mixture for the topping later, then press the remaining crumbs firmly into the bottom of the prepared pan to form the crust layer.
- Make the filling: In another medium bowl, combine the crushed pineapple (including juice), white sugar, brown sugar, cinnamon, vanilla extract, and cornstarch. Stir thoroughly until well mixed.
- Add the filling: Pour the pineapple filling evenly over the pressed crust in the pan, spreading it out smoothly.
- Add the topping: Sprinkle the reserved crumb topping mixture evenly over the pineapple filling layer.
- Bake: Place the baking pan on the middle oven rack and bake for 25 minutes, or until the crumb topping turns golden with some golden-brown spots.
- Cool bars: Remove from oven and let the bars cool completely on a wire rack.
- Refrigerate: After cooling, place the bars in the refrigerator for a few hours to set.
- Slice and serve: Gently lift the bars out of the pan using the parchment paper, transfer to a cutting board, cut into 9 squares, and enjoy.
Notes
- Use crushed pineapple in 100% juice for the best natural sweetness and moisture.
- Chilling the bars before slicing helps them hold their shape better.
- You can substitute vanilla extract with coconut extract for enhanced tropical flavor.
- Press the crust firmly to create a sturdy base that supports the juicy filling.
- Ensure the butter is cooled before mixing to avoid melting the dry ingredients prematurely.
