Peach Pineapple Crisp With Coconut & Ginger Snap Crumble

• 2.5 cups cubed fresh pineapple (about half a large pineapple)
• 3 large peaches, cubed (no need to peel)
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1.5 cups old fashioned oats
• .5 cups flour
• .5 cups light brown sugar
• .5 teaspoons salt
• 6 tablespoons melted butter (1 cup)
• 10 gingersnap cookies, crumbled
• .5 cups desiccated coconut
• 1 tablespoon turbinado sugar

1. Preheat oven to 425, with rack in middle.
2. Stir together pineapple through vanilla. Place in a buttered 2.5-quart baking dish (or two 1-quart dishes).
3. Stir together oats, flour, brown sugar ,and salt. Blend in butter with your fingers until mixture is thoroughly moistened. Stir in gingersnaps and coconut. Press over fruit and sprinkle with turbinado sugar.
4. Bake until juices are bubbling and topping is golden brown, about 25 minutes. rnrnCool slightly, and serve with ice cream.

pineapple, peaches, sugar, vanilla, oats, flour, light brown sugar, salt, butter, cookies, coconut, turbinado sugar

Taken from food52.com/recipes/22955-peach-pineapple-crisp-with-coconut-ginger-snap-crumble (may not work)