Rating: 2.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

These bar cookies will stand out at any bake sale or dessert spread.

Pam Lolley

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Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

Recipe Summary test

active:
20 mins
cool:
1 hr 30 mins
total:
2 hrs 30 mins
Yield:
Serves 16
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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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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