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 With 30+ years of experience in the culinary field, Recipe Tester & Developer Pam Lolley, has created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Updated on July 13, 2021 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall Active Time: 20 mins Cool Time: 90 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. Print