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Close-up of a silver serving spoon lifting a portion of hot Pineapple Bake, showing soft fruit and thick, translucent golden caramelized syrup.

The Ultimate Bubbling Pineapple Bake with Cracker Streusel

Master this irresistibly sweet and savory Pineapple Bake, featuring soft fruit chunks in a thick, golden caramelized syrup, heavily blanketed with a crispy, buttery toasted cracker crumb and streusel topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dessert, Side Dish
Cuisine: American, Southern
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Pineapple Bake Ingredients
  • 40 oz canned pineapple chunks Drained, with 1/2 cup (120ml) of juice reserved. (About 2 cans, 1134g total)
  • 0.5 cup granulated sugar (100g)
  • 3 tbsp cornstarch (24g) Essential for the thick translucent golden caramelized syrup
  • 0.5 cup all-purpose flour (60g)
  • 0.5 cup light brown sugar (100g) Packed tightly
  • 1.5 cups buttery round crackers (35g) Crushed (Ritz style)
  • 0.5 cup unsalted butter (115g) Melted

Equipment

  • 1 Rustic white ceramic baking dish (1.5 to 2-quart) Essential for even heat distribution and caramelized edges.
  • 2 Mixing Bowls For separating the wet fruit base and the dry streusel components.

Instructions
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a 1.5 to 2-quart rustic white ceramic baking dish.
  2. In a large mixing bowl, whisk together the reserved 1/2 cup (120ml) of pineapple juice, 1/2 cup (100g) of granulated sugar, and 3 tbsp (24g) of cornstarch. Whisk vigorously until the cornstarch is completely dissolved.
  3. Fold the drained pineapple chunks into the liquid mixture. Transfer this fruit foundation into your prepared baking dish in an even layer.
  4. In a separate bowl, combine 1/2 cup (60g) all-purpose flour, 1/2 cup (100g) brown sugar, and 1.5 cups (35g) of crushed buttery crackers. Pour the 1/2 cup (115g) of melted butter over the dry ingredients and toss with a fork until it resembles wet sand.
  5. Heavily blanket the surface of the pineapple chunks with the buttery streusel mixture, pushing it to the very edges of the dish.
  6. Bake uncovered on the center rack for 30 to 35 minutes. Watch for the thick, translucent golden caramelized syrup bubbling up and slightly charred, caramelized edges around the inner rim.
  7. Remove from the oven and let it rest on a countertop for 10 minutes. Use a silver serving spoon to scoop the gooey fruit beneath the crumbly crust.

Notes

Tip 1: Always thoroughly drain your pineapple chunks to prevent a watery base.
Tip 2: If the topping browns too quickly in the oven, cover loosely with aluminum foil for the last 10 minutes of baking.
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