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Preheat your oven to 175 Degrees C (350 F).
Grease your baking dish with a little butter, or oil spray. You'll need a ceramic or glass dish that is about 2.3 litres (2.5 quart) capacity.
Prepare your pineapple. If using fresh, you'll need to remove the top and base, and trim the skin. Remove the core and cut into chunks.
In a bowl, combine the fresh pineapple chunks, cornflour and 3 tablespoons of the brown sugar. Add this to your greased baking dish.
In another bowl, combine the remaining brown sugar, plain flour, oats and butter. Mix well - you can start off by stirring, but I ultimately like to rub the butter between my fingers to create a lovely, crumbly texture! Top the pineapple evenly with your crumble mixture.
Bake in your preheated oven for about 40-45 minutes, or until lightly golden brown on top and bubbling around the edges.
I like to allow the crisp to cool slightly before serving - the flavours are better developed when they're not boiling hot straight from the oven! Then serve with cream, ice cream or custard.