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Pineapple-rhubarb crumble

Pineapple-rhubarb crumble

5
Points®
Total Time
1 hr 30 min
Prep
15 min
Cook
45 min
Serves
12
Difficulty
Moderate
The combination of tart rhubarb and sweet pineapple is outstandingly delicious in this unusual crumble. Oats, walnuts, and brown sugar are combined for a classic crunchy topping.

Ingredients

Cooking spray

3 spray(s)

Sugar

¼ cup(s)

Uncooked tapioca

3 Tbsp, instant variety

Table salt

¼ tsp

Rhubarb

1 pound(s), trimmed and cut into 1-inch pieces

Pineapple

4 cup(s), fresh chunks, cut into 1-inch pieces

Vanilla extract

1 tsp

Packed brown sugar

⅓ cup(s)

All-purpose flour

¼ cup(s)

Uncooked old fashioned rolled oats

¼ cup(s)

Chopped walnuts

¼ cup(s), finely chopped

Unsalted butter

2 Tbsp, melted

Instructions

  1. Preheat oven to 375°F. Spray 10-inch square baking dish or shallow 2-quart gratin dish with nonstick spray.
  2. Mix together granulated sugar, tapioca, and 1/8 teaspoon salt in large bowl. Stir in rhubarb, pineapple, and vanilla. Scrape into prepared baking dish and level top.
  3. Stir together brown sugar, flour, oats, walnuts, and remaining 1/8 teaspoon salt in medium bowl. Drizzle melted butter over top and stir until clumps form. Sprinkle oat mixture evenly over rhubarb mixture.
  4. Bake until filling bubbles in center and topping is golden, about 45 minutes. Cool at least 30 minutes before serving.
  5. Serving size: 1/2 cup

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