1 large pineapple, peeled, quartered, cored and cut into 1-inch chunks
1/4 cup sugar
1 tablespoon quick cooking tapioca
1 cup packed light brown sugar
1 cup all-purpose flour
1/2 cup (1 stick) cold butter, cut into small pieces
Heat the oven to 350 degrees F.
In a deep, 2-quart baking dish, combine the pineapple, sugar and tapioca, tossing to mix well.
In a medium bowl, whisk together the brown sugar and flour.
Add the butter and use a pastry blender or butter knives to cut the butter into the dry ingredients until it forms a crumbly mix.
Sprinkle the butter and flour mixture over the pineapple.
Bake for 40 minutes, or until the mixture is bubbly and the top is browned and crisp.
Cool on a wire rack.
Yield: 8 servings
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