Roasted Pineapple Bars

For the crust and crumb topping:
  • 1 ½ c. flour
  • ½ c. granulated sugar
  • ¾ c. chilled butter, cubed
For the pineapple filling:
  • 1 (20 oz.) can crushed pineapple, drained OR 2 c. crushed roasted pineapple (see article for instructions)
  • 2 eggs
  • 1 c. granulated sugar
  • ½ c. sour cream
  • ⅓ c. flour
  • ½ tsp. salt

Preheat the oven to 350° F. Spray a 9 x 13-inch baking dish with non stick spray.

To make the crust and topping, add all of the ingredients (flour through butter) to a bowl and combine until crumbly.

Reserve 1 cup of the crust mixture for topping. Pour the remaining mixture into the bottom of the prepared baking dish and gently press until evenly distributed.

Bake the crust for 10 minutes on the center rack of the oven. Make the filling while the crust bakes.

For the pineapple filling, combine all of the filling ingredients (pineapple through salt) in a medium bowl until the flour is incorporated fully.

Pour the filling on top of the warm crust and top with the reserved crumb mixture.

Bake at 350° F for 50 minutes or until the center is firm to the touch and the edges are slightly brown. Remove from the oven and cool completely.

  • Yields: 20 servings
  • Preparation Time: 75 minutes
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