I've had this recipe on my "to-make" list for a while - it's in my binder of magazine recipes, and every time I flip through, I think...maybe this time? I finally got my act together and made this delicious crisp, and I'm so glad I did (with quite a bit of help from Tim)! It has a lot of fantastic flavors going on: tart pineapple, spicy ginger, and a hit of lime juice. Since we made this when we had just moved in, I belatedly discovered that we had no regular oats in the apartment - just steel cut oats and quick-cooking steel cut oats. The latter actually worked perfectly in the dish - the texture was a bit different, but the crisp topping was still very tasty. This crisp was definitely best warm, the day it was made, but kept pretty well in the fridge and was also yummy cold out of the fridge for a few days.
Pineapple-Ginger Brown Sugar Crisp (adapted from Fine Cooking)
1/2 cup packed dark brown sugar
1/2 cup flour
1/4 cup quick cooking steel cut oats (or rolled oats)
Several grates of nutmeg
Generous pinch of salt
1/4 cup butter, cut into pieces
1 large pineapple, peeled, cored, and cut into 1/2-inch pieces
1 T fresh lime juice
1 T grated fresh ginger
1 T cornstarch
1. Preheat the oven to 375 degrees and spray a 1 quart baking dish with oil.
2. Combine the brown sugar, flour, oats, butter, nutmeg, and salt in a small bowl. Add the butter and cut in using a pastry cutter or rub in using your fingers, until the mixture resembles coarse breadcrumbs. Chill, uncovered, while preparing the pineapple.
3. Put the pineapple in a large bowl. In a small bowl, combine the lime juice, ginger, and a pinch of salt. Gently stir into the pineapple. Sprinkle the cornstarch over the pineapple and gently stir to combine.
4. Transfer the pineapple to the baking dish and sprinkle the crumb mixture over evenly. Cover with foil.
5. Bake 20 minutes. Remove the foil and bake another 15 minutes, or until the fruit is bubbling and the top is golden brown. Let cool 15 minutes before serving.