Best Pineapple Crumble Bars Recipes

PINEAPPLE CRUMBLE BARS

Pineapple Crumble Bars image

This is more a heavily modified recipe from Ina Garten (The Barefoot Contessa). She made Raspberry crumble bars. But for the SECOND TIME. Her very same shortbread recipe stuck to my pan...And even the dough was near tasteless. So I just added too it, and changed the filling! I made these for my friends parents, and snuck them...

Provided by Anthony Nicometi Jr

Categories Cookies

Time 1h5m

Number Of Ingredients 9

Ingredients

2 stick unsalted butter (room temp)
3/4 c sugar
1 tsp vanilla
2 1/3 c flour
1/2 tsp salt
10 -12 oz pineapple jam or preserves
CRUMBLE TOPPING
1/3 dough (refer to recipe)
2/3 fruitless granola (usually found in the bulk section)

Steps:

1. Cream the butter and sugar together until thoroughly combined.
2. Sift the flour and salt together and mix. Then add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds (Reserving 1/3 of the dough) of the dough evenly on the bottom of a 9-inch square baking pan. Spread with the jam. Then, Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface.
3. Bake bars for about 45 mins at 350. or until lightly browned.
4. Cool for about 2 hours, then cut into 6 bars (or smaller if preferred. And enjoy!! :)

PINEAPPLE CRUMBLE BARS

Pineapple Crumble Bars image

Make and share this Pineapple Crumble Bars recipe from Food.com.

Provided by GrandmaIsCooking

Categories Bar Cookie

Time 49m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups all-purpose flour
3/4 cup butter
1/2 cup sugar
1/2 cup sugar
4 tablespoons cornstarch
1 (20 ounce) can crushed pineapple, well drained
2 teaspoons lemon juice
1/3 cup sliced almonds

Steps:

Heat oven to 350 degrees.
In medium bowl combine all crust ingredients.
Beat at low speed until mixture is crumbly (2 to 3 minutes). Reserve 1 cup.
Press remaining crumb mixture on bottom of greased 13 x 9-inch baking pan.
Bake for 14 minutes.
Meanwhile, in 2 quart saucepan stir together sugar and cornstarch.
Add pineapple and lemon juice. Cook over medium heat, stirring constantly, until thickened (4 to 5 minutes). (Mixture will be very thick.) Spoon filling over baked crust; sprinkle with reserved crumbs.
Top with almonds.
Bake for 20 to 25 minutes.

Nutrition Facts : Calories 138.3, Fat 6.5, SaturatedFat 3.7, Cholesterol 15.2, Sodium 41.4, Carbohydrate 19.5, Fiber 0.6, Sugar 11.8, Protein 1.2

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