APPLE, CRANBERRY, AND PINEAPPLE CRISP

APPLE, CRANBERRY, AND PINEAPPLE CRISP image

Yield 6 Servings

Number Of Ingredients 15

TOPPING
1 cup (packed) golden brown sugar
¾ cup all purpose flour
10 Tbsp (1¼ sticks) unsalted butter, diced, room temperature
1 cup old-fashioned oats
1 cup chopped pecans
FILLING
½ cup sugar
¼ cup all purpose flour
½ tsp ground cinnamon
¼ tsp ground allspice
1¼ lbs Golden Delicious apples (about 3 medium), peeled, quartered, cored, cut into ¼-inch-thick slices
2 cups fresh cranberries
2 cups ½-inch cubes peeled cored fresh pineapple
Vanilla ice cream

Steps:

FOR TOPPING: Whisk sugar and flour in medium bowl. Add butter; cut in with back of fork until mixture is crumbly. Add oats and pecans; blend until clumps form. DO AHEAD: Can be made 1 day ahead. Cover and chill. FOR FILLING: Whisk first 4 ingredients in large bowl. Add apples, cranberries, and pineapple. Stir until fruit is evenly coated. Let stand until juices form, tossing occasionally, at least 30 minutes. DO AHEAD: Can be made 3 hours ahead. Preheat oven to 375°F. Spread filling in 11x7-inch glass baking dish. Sprinkle topping evenly over. Bake until filling is bubbling thickly and topping is brown and crisp, about 45 minutes. Let cool at least 15 minutes. Spoon into shallow bowls. Serve warm or at room temperature with ice cream.