PINEAPPLE CRISP

1 large pineapple, peeled, quartered, cored and cut into 1-inch chunks
1/4 cup sugar
1 tablespoon quick-cooking tapioca
1 cup packed light brown sugar
1 cup all-purpose flour
1/2 cup (1 stick) cold butter, cut into small pieces

Heat the oven to 350 degrees F.

In a deep, 2-quart baking dish, combine pineapple, sugar and tapioca, tossing to mix well.

In a medium bowl, whisk together brown sugar and flour. Add butter and use a pastry blender or butter knives to cut the butter into the dry ingredients until it forms a crumbly mix. Sprinkle butter and flour mixture over the pineapple.

Bake 40 minutes, or until the mixture is bubbly and the top is browned and crisp. Cool in baking dish on a wire rack.

Makes 8 servings
Source: 175 Years and Still Cooking by West Congregational Church of Concord, NH