Tropical Pineapple Crisp

Ingredients

• 1  fresh pineapple, peeled, cored, cubed (about 4 cups)*
• 2  tablespoons  coconut rum**
• 1/3  cup  all-purpose flour
• 1/3  cup  firmly packed dark brown sugar
• 1/3  cup  cold butter or margarine, cut up
• 1  cup  crumbled white chocolate-and-macadamia nut cookies
• 1/2  cup  sweetened flaked coconut
• Simple Coconut Ice Cream (optional)

Preparation

Combine pineapple and rum; spoon into a 9-inch baking dish or 6 (5-inch) individual baking dishes.

Combine flour and sugar; cut in butter with pastry blender or fork until mixture is crumbly. Stir in cookie crumbs and coconut; sprinkle over pineapple.

Bake at 400 ° for 30 minutes or until golden. Serve with Simple Coconut Ice Cream, if desired.

Note: For testing purposes only, we used Pepperidge Farm Tahoe White Chocolate Macadamia BIG Cookies.

*2 (20-ounce) cans pineapple chunks in juice, drained, may be substituted.

**1 teaspoon coconut extract may be substituted for coconut rum