Side Pannel
Tropical Escape Soft Pineapple Crumble Bars
Tropical Escape Soft Pineapple Crumble Bars
- Recipe Submitted by maryjosh on 10/12/2016
Ingredients List
- 1/2 cup unsalted butter, softened (1 stick)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- pinch salt, optional and to taste
- 1 large egg
- 1/2 cup granulated sugar
- 1/3 cup sour cream (plain or vanilla Greek yogurt may be substituted)
- 1 1/2 teaspoons McCormick Pure Vanilla Extract
- 1/4 cup all-purpose flour
- one 20-ounce can pineapple chunks, drained (fresh or frozen could likely be substituted)
Directions
Preheat oven to 350F and line an 8x8-inch pan with aluminum foil, spray with cooking spray; set aside.
To a large bowl, add the butter, 1 cup flour, 1/2 cup sugar, and optional salt. Using two forks or a pastry cutter, cut butter into dry ingredients until a sandy mixture with peas-sized buttery bits forms.
Reserve 3/4 cup of this mixture; set aside.
Transfer remaining mixture into prepared pan and using your fingertips or the back of a spatula, lightly press crumbs evenly into pan to form a crust.
Bake for 10 minutes. While crust bakes, make the filling.
In a large bowl (same one used to make the crust mixture is fine) add the egg, 1/2 cup sugar, sour cream, vanilla extract, 1/4 cup flour, and whisk until smooth; set aside.
Remove crust from oven and top evenly with pineapple chunks. About 90% of the surface area will be covered with pineapple; chunks will be very close to each other but not quite touching.
Carefully and evenly pour the sour cream mixture over the pineapple, making sure to get it into the corners.
Evenly sprinkle the reserved crust mixture over the top to create the crumble topping.
Bake for about 35 minutes, or until edges and top are set. Place pan on top of a wire rack and allow bars to cool for at least 1 hour before slicing and serving. Bars will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months. If you keep them covered and as time passes, the topping becomes softer, less pebbley, and looks less like a true crumble topping due to the overall moisture level in the bars from the juicy pineapple.
To a large bowl, add the butter, 1 cup flour, 1/2 cup sugar, and optional salt. Using two forks or a pastry cutter, cut butter into dry ingredients until a sandy mixture with peas-sized buttery bits forms.
Reserve 3/4 cup of this mixture; set aside.
Transfer remaining mixture into prepared pan and using your fingertips or the back of a spatula, lightly press crumbs evenly into pan to form a crust.
Bake for 10 minutes. While crust bakes, make the filling.
In a large bowl (same one used to make the crust mixture is fine) add the egg, 1/2 cup sugar, sour cream, vanilla extract, 1/4 cup flour, and whisk until smooth; set aside.
Remove crust from oven and top evenly with pineapple chunks. About 90% of the surface area will be covered with pineapple; chunks will be very close to each other but not quite touching.
Carefully and evenly pour the sour cream mixture over the pineapple, making sure to get it into the corners.
Evenly sprinkle the reserved crust mixture over the top to create the crumble topping.
Bake for about 35 minutes, or until edges and top are set. Place pan on top of a wire rack and allow bars to cool for at least 1 hour before slicing and serving. Bars will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months. If you keep them covered and as time passes, the topping becomes softer, less pebbley, and looks less like a true crumble topping due to the overall moisture level in the bars from the juicy pineapple.
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