Tropical Pineapple Crisp

1. 1

   Combine pineapple and rum; spoon into a 9-inch baking dish or 6 (5-inch) individual baking dishes.

2. 2

   Combine flour and sugar; cut in butter with pastry blender or fork until mixture is crumbly. Stir in cookie crumbs and coconut; sprinkle over pineapple.

3. 3

   Bake at 400 u00b0 for 30 minutes or until golden. Serve with Simple Coconut Ice Cream, if desired.

4. 4

   Note: For testing purposes only, we used Pepperidge Farm Tahoe White Chocolate Macadamia BIG Cookies.

5. 5

   *2 (20-ounce) cans pineapple chunks in juice, drained, may be substituted.

6. 6

   **1 teaspoon coconut extract may be substituted for coconut rum

No additional tips available.