Posted 1 year ago

Pineapple, Raspberry, and Beet Crisp


1 large ripe pineapple, peeled and cored (about 2 pounds clean pineapple)
½ cup + 2 tablespoons light brown sugar
12 ounces frozen raspberries
1 medium (about 6 ounces) red beet, peeled and finely grated
1 cup quick oats
½ cup almond flour or ground almonds
½ cup unsweetened shredded coconut
¾ cup all-purpose flour
¼ cup flaxseeds
½ cup coconut oil, at room temperature

Plain or vanilla Greek yogurt for serving


Preheat the oven to 350 degrees.

Cut the pineapple lengthwise into four wedges. Cut each wedge into ¼-inch slices.

Sprinkle ¼ cup light brown sugar on a 9-by-13-inch ceramic or glass baking dish. Place pineapple slices on top of the sugar, making sure to overlap the slices to form an even layer. Top with the raspberries and grated beet.

In a medium bowl, combine the rest of the light brown sugar, quick oats, almond flour, shredded coconut, all-purpose flour, flaxseeds, and coconut oil. Using your hands, mix the ingredients until well combined and crumbly.

Sprinkle the crumble mixture over the fruit. Bake for 45 to 50 minutes until the crumble is light brown.

Remove from the oven and let it sit for 10 minutes before serving. Serve with yogurt.