Food and Recipes Recipes Buttery Pineapple Crumble Bars 2.6 (5) 5 Reviews These bar cookies will stand out at any bake sale or dessert spread. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Updated on July 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall Active Time: 20 mins Cool Time: 1 hrs 30 mins Total Time: 2 hrs 30 mins Yield: 16 serves These rich and gooey Pineapple Crumble Bars just might replace your usual lemon squares. Our Test Kitchen recommends using a stand mixer with a paddle attachment to make the crust and crumble topping because a hand mixer will send flour flying everywhere. Ingredients 2 cups all-purpose flour ¾ cup butter, softened ½ teaspoon vanilla extract 1 ⅓ cups granulated sugar, divided ½ teaspoon kosher salt, divided 4 cups chopped fresh pineapple (about 22 ½ oz.) ¼ cup cornstarch 1 ½ tablespoons fresh lemon juice (from 1 lemon) ¼ cup slivered almonds Directions Preheat oven to 375°F. Lightly coat a 9-inch square baking pan with cooking spray. Beat flour, butter, vanilla, 1 cup of the sugar, and ¼ teaspoon of the salt with a heavy-duty stand mixer fitted with a paddle attachment on medium-low speed until mixture resembles coarse crumbs, about 1 minute. Reserve 1 cup of the crumb mixture in a small bowl for the topping. Press remaining crumb mixture evenly into bottom of prepared pan. Bake crust until golden brown, about 18 minutes. Transfer pan to a wire rack, and cool crust completely, about 30 minutes. (Do not turn off oven.) Meanwhile, gently stir together chopped pineapple, cornstarch, lemon juice, and remaining ⅓ cup sugar and ¼ teaspoon salt in a bowl until thoroughly combined. Spread pineapple mixture evenly over cooled crust. Stir together almonds and reserved crumb mixture in a small bowl until combined. Sprinkle almond mixture evenly over pineapple mixture on crust. Bake at 375°F until the filling is bubbly and the topping is lightly browned, 45 to 55 minutes. Transfer to a wire rack. Cool completely, about 1 hour, and cut into 16 squares. Rate it Print