Monday, March 30, 2009

pineapple crud

pineapple crud i

It seems to be pineapple time: I've been seeing lots of bargain pineapples at the grocery store. I've seen lots of tips on picking them out, but in my experience it's best to find one that smells nicely of pineapple, with no hint of fermentation, and make sure it's firm. Once it's home, don't leave it out decoratively on the the counter for more than a day or two: pineapple seem to keep best cut up in the refrigerator. Here's a quick and easy pineapple dessert:


Pineapple Crud

makes enough for two or three

1/2 a pineapple, peeled and cut into chunks
1/4C dessicated coconut
3T each flour and dark brown sugar
1/4t powdered ginger
2T margarine
1/2C almond flakes

Toss the pineapple and coconut together and spread them over the bottom of a greased 7"x10" pan (or any pan whose bottom has an area of 64in²-70in²).

Mix together the flour, sugar, and ginger; then rub in the margarine. Add the almonds, then strew the mixture evenly over the pineapple. Bake at 375°F for about 25 minutes.

pineapple crud

2 comments:

joannamauselina said...

Is that why my pineapples always rot? Because they are so beautiful that I look at them too long?

rebecca said...

I put that tip there especially for you!