Pineapple-Coconut Crisp

Ingredients

• 3 tablespoons flour all-purpose
• 0.3 teaspoon ground ginger 
• 3 tablespoons brown sugar light packed
• 0.3 cup oats 
• 40 oz pineapple chunks packed in juice, well-drained canned
• 2 tablespoons sugar 
• 0.3 cup coconut sweetened flaked
• 3 tablespoons butter unsalted chilled cut into 1/2-inch pieces

Equipment

• bowl
• oven
• wire rack

Directions

1. Preheat oven to 400F.
2. Mix sugar and pineapple in a 9-inch pie plate.
3. Combine oats, coconut, brown sugar, flour and ginger in a bowl.
4. Add butter and pinch with your fingers until well combined and mixture is crumbly. Scatter topping over pineapple.
5. Bake until fruit is bubbling and topping is golden, 35 to 40 minutes.
6. Let cool on a wire rack.
7. Serve warm.