I’m no gluten free/dairy free expert, but I’m pretty sure this dessert meets those qualifications. Not only that, it tastes fantastic!
This is the same crisp recipe I use for Blueberry Crisp in the Slow Cooker. This time I used pineapple instead of berries. I made it in the oven instead of the slow cooker. And I topped it with whipped coconut cream instead of ice cream.
The result is pretty marvelous.
The crisp topping is a nutty contrast to the sweet pineapple. I love the texture of the coconut cream even more than regular whipped cream. It’s a little thicker and tastes very decadent. I bumped up the coconut flavor by adding coconut extract. You could use vanilla extract instead if you wanted to down play the coconut taste. This topping can be use in place of whipped cream for things like shortcake. I can’t wait to try it with strawberries.
Here’s what you’ll need to make the pineapple crisp: [Read more…]