Robot Heart Recipes

Flourless Pineapple Crisp
Serves 9

The original recipe calls this dessert a “cobbler.” I consider it a “crisp” being that it is lacking the pastry/dumpling type topping that I associate with a cobbler. When I came across this recipe, I had to put it into action right away. Fresh pineapple as a crisp filling? Genius! No refined sugar? Double genius!! I also opted to make it flourless by swapping in almond meal, and tossed in some dried apricots and coconut for good measure. A delicious, sweet, sticky, easy to prepare dessert sans dairy, refined sugar, and flour—I don’t mind if I do!

INGREDIENTS

Filling

4 cups fresh pineapple cubes

1 cup unsweetened pineapple juice

1 cup chopped dates

1 cup chopped dried apricots

1 1/2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon allspice

Topping

1 1/2 cups rolled oats

1/2 cup almond meal

1/2 cup unsweetened pineapple juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup unsweetened coconut

1/4 cup vegan margarine

3 tablespoons safflower oil

INSTRUCTIONS

Step One: Preheat oven to 375 degrees. Coat 8-inch square baking dish with cooking spray.

Step Two: To make filling, stir together pineapple cubes, juice, dates, apricots, vanilla, cinnamon, nutmeg, and allspice in medium saucepan, and bring to a boil over medium-high heat. Cook 10 minutes, or until dates begin to break apart, stirring frequently.

Step Three: To make topping, combine oats, almond meal, juice, cinnamon, and nutmeg in a large bowl. Melt margarine and oil in a small saucepan. Stir margarine mixture into oats mixture.

Step Four: Spoon filling into prepared baking dish. Spread topping over filling, and bake 35 to 40 minutes, or until topping is golden brown.

Source: Slightly modified from “Pineapple Cobbler,” Vegetarian Times, January/February 2012.