When Priscilla Southworth moved from Hawaii to New Hampshire, she brought back this recipe for pineapple crisp.
It was such a hit, it was included in the cookbook her West Congregational Church in Concord, N.H., published in 2007.
1large pineapple, peeled, quartered, cored and cut into 1-inch chunks
1tablespoon quick cooking tapioca
1cup packed light brown sugar
1cup all-purpose flour
1/2cup (1 stick) cold butter, cut into small pieces
Heat the oven to 350 degrees.
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.
Makes 8 servings.
From West Congregational Church’s “175 Years and Still Cooking”