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Pineapple Crisp With Lentil Cookie Topping


By The Chickenless Kitchen (Visit website)





I admit it: I've led you astray. Turns out those lentil cookies I told you about don't store well at all. The lentils in mine dried out forty-eight hours after they left the oven, and I imagine that in drier climates (read: anywhere but Florida) their lifespan would be even shorter.

I advise that you either make these treats in small batches only or have some other use in mind. Since crisp topping is supposed to be crunchy anyway, I opted to crumble up my dried-out cookies, sprinkle them over a pan of juicy seasonal fruit, and bake. Dessert doesn't get any easier or tastier than this.


Pineapple Crisp

Ingredients

1 1/2 pineapples, cut into chunks
1 Tbsp. flour
8-10 lentil cookies, crumbled

Directions

Heat the oven to 375.

Mix the pineapple chunks and flour. Put them in a 10" pie pan (bet you're jealous of the adorable one that my mom got me for Christmas).


Bake the pineapple chunks on their own for 20 minutes. Remove from the oven and sprinkle the cookie topping over. Bake until sufficiently browned on top, about 20-30 minutes more. If the topping browns too much before the pineapple is soft, cover with a sheet of foil for the remainder of the cooking time. Serves 6.


I attempted to make pineapple whipped cream, but it came out tasting an awful lot like regular whipped cream. In case you want to play around with the recipe, here it is. By all means, please contact me if you find a better way!


Pineapple Whipped Cream

Ingredients

3/4 c. heavy whipping cream
2 Tbsp. pineapple juice
1 Tbsp. sugar

Directions

Whisk or beat all ingredients with an electric mixer until stiff. Makes about 1 1/2 c. whipped cream.



Beat the eggs. Whip the cream. Show no mercy.


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