1pineapplepeeled, cored and diced into bite-sized pieces - roughly about three cups of pineapple if you are not using a whole pineapple
3tablespoonsof sugar
2tablespoonsof flour
1teaspoonof vanilla bean paste or extract
1teaspoonof lemon juicejust give a quick squeeze
pinchof salt
For the crisp topping
½cupbrown sugarlight or dark it doesn't matter
½cupflour
½cupbutter
½cupmacadamia nutsor whatever nuts you like and/or unsweetened shredded coconut
½teaspoonof salt
½tablespoonof cinnamon
½tablespoonof vanilla bean past or extract
Instructions
Preheat oven to 375.
For the pineapple
In a bowl mix together the flour, sugar and salt to combine. Add the pineapple, vanilla and squeeze of lemon juice and toss to coat all the pineapple with the flour/sugar mixture. Place in the baking dish.
For the crisp
Put all the ingredients in a bowl, and with a wooden spoon, or your washed hands, mix together, making sure to fully incorporate the butter with the flour. It should be a crumbly dough consistency. Sprinkle this on top of the pineapple.
Bake in middle rack of oven for about 45 minutes or until all the juices have thickened and are bubbly.
I like this served as is, but my family really enjoyed it with a big scoop of vanilla ice cream.
Notes
Note - you may want to bake this on a lined baking sheet, depending on the size of your baking dish, in case in bubble over. Mine didn't as shown, but it has happened to me in the past when I used a smaller baking dish.