Cooking fresh sweet potatoes in their peel just until they are soft is the secret to their amazing flavor.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 1 8-inch square pan |
Ingredients
- 2 cups fresh blueberries
- 1 ½ cups pineapple chunks with juice
- 1 ½ teaspoons all-purpose flour
- 1 cup all-purpose flour
- ¾ cup quick-cooking oats
- ⅔ cup dark brown sugar
- ¾ teaspoon ground cinnamon
- ¾ teaspoon sea salt
- ¼ cup melted butter
Instructions
- Combine blueberries, pineapple chunks with juice, and 1 1/2 teaspoons flour in a saucepan over medium heat; cook, stirring frequently, until mixture thickens, about 5 minutes. Spread mixture into an 8-inch baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup flour, oats, brown sugar, cinnamon, and sea salt together in a bowl; mix in butter until topping is crumbly. Sprinkle topping over blueberry mixture.
- Bake in the preheated oven until topping is lightly browned, 30 to 35 minutes.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 284 mg |
| Sugars | 38 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is so delicious. I have made it several times and it is one of my favorites. I’ve even made it without the pineapple when I didnt have any and it was almost better as the pineapple would give me such bad heartburn. I triple the recipe and it still goes fast in my house! 5 stars!
Recipe needs more butter for the topping. It doesn’t specify pineapple in its own juice or in syrup. I used own juice . The filling thickened however in the end it was too watery. Taste was ok not great.
Good dessert. I used 1 tbsp. of flour to thicken the fruit and 1/2 c. butter for the topping. It turned out really well. Served it with ice cream and whipped topping. I will make this again. I will also try this with different fruit.
It was easy to make, & delicious
A really easy recipe with a nice light & fruity taste. I noticed, however, that the recipe didn’t specify how much pineapple juice, and as a can of pineapple chunks equals about 2 cups I had to wing it. I also cut the flour in the crisp to a 1/2 cup, more like the crisp I use for Apple Crisp. It turned out great and even my husband who is not a fan of blueberries liked it.
Followed recipe and the crumble looked like it was too much on top of my 8″ pan. I appeared to be about half an inch thick and I was afraid it would be overwhelming so I didn’t put all of the topping on the fruit. That was a mistake, I should have just followed the directions and went with it. It was good but my husband and son both remarked that it “needed more crumble”. That was my mistake. We enjoyed this very much and I’d make it again.
Followed recipe and all loved it!! Will definitely make it again!!
Loved it! I used 1/2 cup melted butter and quick oats.
Not bad. I followed other reviewers and used 1/2 c melted butter and it was too much. I think next time I’ll stick with the 1/4 cup and not melted. Might also add a little more cinnamon and maybe some nutmeg to jazz up the flavor a little.
The best fruit crumble I have ever made. I love the added pineapple because it gives it extra flavor that is delicious and this was gone in two servings. I will definitely be making this again very soon.
This was super easy! Although I didn’t have all the ingredients so here’s was I did to make it work-
The only change was to not melt the butter, cut the cold butter into the dry ingredients until crumbly.
The topping needs way more butter than the recipe calls for. Mine came out of the oven a powdery mess! Next time, more butter until I get the crumbly consistency that I prefer.
Very nice change from other crisps. I tried to follow this recipe as much as I could with minor changes. I substituted rolled oats to quick-cooking oat just because I prefer the nutty flavor from rolled. Also, I increased butter to 1/2 cup because after mixing the ingredients together, the topping wasn’t crumbly enough to my liking. I decreased salt and used a pinch instead since I don’t cook with much salt. Oh one more thing; I used a fresh pineapple therefore not too much juice so what I did is added 1 tbsp. of pineapple juice from a container…don’t do that! I had to cook it much longer on the stove top to reduce the liquid. Next time, I won’t add any juice at all and let the fruit extract their own juices instead.