Pineapple crisp
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (13-1/2 ounces each) pineapple Chunks, drained, or 2 cn (20 ounces each) crushed Pineapple, drained |
| ⅔ | cup | Packed brown sugar |
| ½ | cup | All-purpose flour* |
| ½ | cup | Oats |
| ⅓ | cup | Margarine or butter, softened |
| ¾ | teaspoon | Ground cinnamon |
| ¾ | teaspoon | Ground nutmeg |
Directions
*self-rising flour can be used in This recipe.
During World War II when food rationing was in effect, this patriotic. Heat oven to 375 degrees. Grease square pan, 8 X 8 X 2 inches. Arrange pineapple in pan. Mix remaining ingredients. Sprinkle over pineapple. Bake about 30 minutes or until topping is golden brown and pineapple is tender. Serve warm and, if desired, with cream or ice cream. 6 SERVINGS; 285 CALORIES PER SERVING. To Microwave: Prepare as directed - except use ungreased 2-quart microwavable casserole or square microwavable dish, 8 X 8 X 2 inches. Microwave uncovered on high 10 to 12 minutes, rotating dish ½ turn after 5 minutes, until pineapples are tender.