Total Time
Prep 15 mins
Cook 30 mins

Spice up this comforting crumb topped fruit with cinnamon and nutmeg for a delightfully down home dessert. With chopped macadamia nuts, it has a pleasant crunch that contrasts with the tender apples and pineapple. I found this recipe in Taste Of Home Quick Cooking 2005. I have not tried this crisp. I'm posting this for safe keeping.

Ingredients Nutrition


  1. In a bowl, combine sugar, cornstarch, lemon peel, cinnamon and nutmeg. Add apples and pineapple; toss to coat. Transfer to a greased shallow 2-quart baking dish.
  2. In another bowl, combine oats, flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; sprinkle over apple mixture. Bake, uncovered, at 375 for 30 minutes. Cover loosely with foil; bake 15 minutes longer or until apples are tender and topping is golden.
Most Helpful

Delicious dessert. I used lime peel instead of lemon because that is what I had. Also used arrowroot flour instead of cornstarch. The pineapple I used was one I bought at the store, not canned and I used almond meal flour instead of wheat flour to keep this gluten free. I also used vegan margarine instead of butter and Brazil nuts, I didn't have the macadamia nuts. I try to do as much Vegan baking as I can. The taste of this is great. I used Sucanat instead of regular sugar as well. I love the hint of tartness from the peel and pineapple. My DH doesn't like sweet desserts so he will love this one. Thanks for a really tasty recipe.

Chef Joey Z. April 16, 2009