Ok so, it's in the 80s in Seattle… I know, it's crazy and wonderful. I also know that the last thing anyone in Seattle wants to do on an 80 degree day is turn on the oven. A lot of our apartments and houses don't have AC, so it can be pretty miserable indoors on beautiful Seattle days. And, I mean, who wants to be inside when it's so amazing outside?
That being said, if you happen to find yourself in an AC equipped home, or you don't live in Seattle, or you just love amazing tropical tasting desserts…then you should make this crisp.
Peaches and pineapple together is such a winning combo. It reminds me of a tropical drink. And then if you top that with a buttery crumbling oat topping that has gingersnaps and coconut in it… c'mon guys. Turn on the AC. Blast the fan. Do what you need to do. Just make this dessert happen.
And then go outside and enjoy this amazing summer weather.
And then go outside and enjoy this amazing summer weather.
Peach Pineapple Crisp with Coconut & Ginger Crumble
I wanted to keep this really light and fresh tasting, so I didn't add a thickening agent to the fruit. It comes out a little runny and less set up this way, but I happen to think that it works. If you do want a firmer filling, add a tablespoon of cornstarch to the fruit and sugar mixture.
2.5 cups cubed fresh pineapple (about half a large pineapple)
3 large peaches, cubed (no need to peel)
1/4 cup sugar
1 teaspoon vanilla
1.5 cups old-fashioned oats
1/2 cup flour
1/2 cup brown sugar
1/2 teaspoon salt
6 tablespoons melted butter (1 stick)
10 gingersnap cookies, crumbled
1/2 cup desiccated coconut
1 tablespoon turbinado (course) sugar
Preheat oven to 425, with rack in middle. Stir together pineapple through vanilla. Place in a buttered 2.5-quart baking dish (or two 1-quart dishes).
Stir together oats, flour, brown sugar ,and salt. Blend in butter with your fingers until mixture is thoroughly moistened. Stir in gingersnaps and coconut. Press over fruit and sprinkle with turbinado sugar.
Bake until juices are bubbling and topping is golden brown, about 25 minutes.
Cool slightly, and serve with ice cream.
