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:
There are several substitutions that you can make for this. Use olive oil instead of butter to keep it 100% dairy free. Use walnuts instead of pecans. Use honey instead of maple syrup. Use whole wheat flour instead of the almond meal (although that does add in gluten).
The ingredients for the whipped coconut cream are simple too. You’ll notice that I have the can upside down. Everything I read said to do this to separate the liquid from the dense cream in the can. I don’t think the can has to be upside down for this to happen though. Also, look for a brand that doesn’t contain guar gum, if you can find it.
Pineapple Crisp with Whipped Coconut Cream
- 2 - 20 oz cans crushed pineapple well drained
- 1 cup quick oats
- 1/2 cup chopped pecans
- 1/2 cup almond meal or whole wheat flour
- 1/4 cup maple syrup or honey
- 1/4 cup butter softened
- 1/2 tsp. salt
For the Whipped Coconut Cream
- 1 can coconut milk chilled overnight in fridge
- 3/4 cup powdered sugar
- 1 tsp. coconut extract or vanilla extract
For Pineapple Crisp
- Spray 2 quart casserole dish with cooking spray.
- Pour pineapple into dish.
- In bowl, combine oats, pecans, almond meal, maple syrup, butter and salt. Use a fork to combine and create large, loose crumbs.
- Spread crumb topping over pineapple.
- Bake at 350 for 35-40 minutes.
For Whipped Coconut Cream
- Open coconut cream can and drain liquid. Save for smoothies.
- Put coconut milk in mixing bowl.
- Add powdered sugar and extract.
- Whip until well blended and fluffy. This won't form stiff peaks like regular whipped cream.
- Serve Pineapple Crisp with Whipped Coconut Cream
I knew I’d like this when you gave the sneak preview for it, but now I’m trying not to drool over the recipe. 🙂