The official first day of fall is September 22. Summer is coming to an end, but there is still a little time to enjoy those summer flavors before we fully switch over to the pumpkin spice! To help with that, I wanted to share my “Lime In The Coconut” Pineapple Crisp recipe. This is a great time of year to try this one out because many of the summer produce items (like pineapples and limes!) are on sale right now. To get a quick tutorial on creating ths recipe, check out the 5 minute video below. Otherwise, enjoy! And don’t forget to take pictures of any of the recipes you try and post them to our Community Fitness of Morgantown facebook page!
“Lime In The Coconut” Pineapple Crisp
- 1 pineapple cut into small cubes (you can also use frozen or canned pineapple if that is what you have. Be careful that there is no added sugars though!)
- ¼ cup coconut oil
- ¼ cup maple syrup
- 1 lime
- 2 cups quick cooking oatmeal
- ½ cup coconut flour
- 1 pinch pink himalayan sea salt
- ½ cup shredded coconut (no sugar added!)
1.Preheat the oven to 375 degrees.
2.Grease a baking dish with coconut oil.
3.Mix your cubed pineapple with juice from ½ of your lime and 1 tablespoon of your maple syrup.
4.Pour your pineapple mixture into the bottom of your greased pan.
5.Combine oatmeal, coconut oil, the remainder of your maple syrup, the remainder of your lime, and coconut flour.
6.Pour oatmeal mixture and evenly distribute over the top of your pineapple mixture in the pan.
7.Sprinkle your shredded coconut on top.
- Bake for 20-25 minutes or until the top is golden brown.
If it’s helpful, here is a little recipe card for you: