Tropical Pineapple Crisp

• 3/4 cup sugar
• 1 (20-ounce) can pineapple tidbits, in juice, undrained
• 3 tablespoons cornstarch
• 1 cup sweetened flaked coconut
• 1 teaspoon rum flavoring
• 1/2 cup uncooked old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1/2 cup finely chopped pecans
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger, if desired
• 1/2 cup Land O Lakes Butter, softened, cut into chunks
• 1 cup Land O Lakes Heavy Whipping Cream
• Maraschino cherries, if desired

1. Heat oven to 350F.
2. Combine sugar, undrained pineapple and cornstarch in 2-quart saucepan.
3. Cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil.
4. Boil 1 minute.
5. Remove from heat; stir in coconut and rum flavoring.
6. Pour mixture into ungreased 8-inch square baking dish.
7. Combine all crumb mixture ingredients except butter in bowl until well mixed.
8. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
9. Sprinkle mixture over fruit filling.
10. Bake 30-35 minutes or until top is golden brown and filling is bubbly.
11. Beat whipping cream in bowl until stiff peaks form.
12. Serve warm crisp with whipped cream; garnish with maraschino cherry, if desired.

sugar, pineapple tidbits, cornstarch, coconut, rum flavoring, oats, allpurpose, brown sugar, pecans, ground cinnamon, ground ginger, butter, cream, maraschino cherries

Taken from www.landolakes.com/recipe/3504/tropical-pineapple-crisp (may not work)