Pineapple, Kumquat and Ginger Crisp with Coconut Topping • Steamy Kitchen Recipes Giveaways (2024)

Recipe from The Art and Soul of Baking by Sur La Table with Cindy Mushet.

Serves 6 to 8

If you haven’t considered tropical fruit in a crisp, you’ve got to try this combination of warm, sweet pineapple paired with tart kumquats and spicy ginger, all under a crunchy coconut topping. It’s perfect for winter and early spring, when tropical fruits and citrus are at their best and we crave big bold flavors. And the apricot variation that follows is luscious on a hot summer night. The brilliant yellow and orange filling looks like sunshine spilling onto the plate. Think wide, sandy beaches, a hammock between two palm trees, the soothing crash of the surf . . .

For the coconut topping:
1/2 cup plus 2 tablespoons (3 ounces) unbleached all-purpose flour
1 cup (3½ ounces) gently packed sweetened flaked coconut
1/3 cup (1½ ounces) chopped unsalted macadamia nuts
1/4 cup (2 ounces) firmly packed light brown sugar
1/4 cup (1¾ ounces) granulated sugar
Pinch of salt
1 stick (4 ounces) cold unsalted butter, cut into ½-inch pieces

For the filling:
1 medium (about 3-1/2 pounds) ripe pineapple
15 kumquats (about 4 ounces)
1/4 cup (1 ounce) finely chopped candied ginger
3 tablespoons (1-1/2 ounces) granulated sugar
2 tablespoons unbleached all-purpose flour

Coconut or vanilla ice cream, for serving

1 Preheat the oven to 350°F and position an oven rack in the center.

2 Make the topping: Place the flour, coconut, nuts, brown sugar, granulated sugar, and salt in the bowl of the stand mixer and blend on low speed for 10 or 15 seconds. Add the cold butter pieces and continue to blend on low for 3 to 4 minutes until the butter is cut into small pieces about the size of peas.

3 Make the filling: Use a chef’s knife to slice the ends off the pineapple so it stands solidly on your cutting board. Remove the skin by slicing just under it from top to bottom. Remove any remaining “eyes” with the tip of your knife. Use a pineapple slicer to core the pineapple and quarter it lengthwise. Alternatively, use the chef’s knife to slice the pineapple into quarters lengthwise and make an angled lengthwise cut along each quarter to remove the core. Cut each quarter lengthwise in half or thirds, depending on the size of the pineapple, then crosswise into 1-inch pieces. Transfer to the large bowl.

4 Rub off and discard the tiny, hard stem piece on the end of each kumquat (some may not have this). Use a paring knife to cut each fruit in half crosswise, then use the tip of your knife to pick out any seeds. Cut each half in two, then add to the bowl with the pineapple.

5 Chop the candied ginger, if necessary, into rice-size pieces (you can leave them larger if you like big chunks). Add the ginger, granulated sugar, and flour to the fruit and toss well with the spatula. Scrape into the baking dish and spread in an even layer. Sprinkle the topping in an even layer over the fruit.

6 Bake and serve the crisp: You may want to place a baking sheet or a piece of foil under the crisp to catch any juices that may bubble over. Bake for 45 to 55 minutes, until the topping is golden brown and the fruit juices are bubbling and thickened. Serve warm or at room temperature with coconut or vanilla ice cream.
Storing
Keep any leftovers in the refrigerator, covered with plastic wrap, for 2 to 3 days. Reheat, covered loosely with foil, in a 350°F oven for 10 to 15 minutes, until warmed through.
Pineapple, Apricot, and Ginger Crisp with Coconut Topping Omit the kumquats and add 4 medium apricots, each half sliced into 4 pieces. If fresh apricots are not available, use 1 cup (about 4 ounces) quartered dried apricots in their place. (Try to find California dried apricots, which offer a more complex flavor than Mediterranean apricots.)

Tips
Choosing a ripe, sweet pineapple can be tricky. The best way to tell the ripeness of a pineapple is to smell it—if it has a wonderfully heady pineapple smell, then it’s ready to use. Look for skin that is more yellow than green, and beware of soft spots or a slightly fermented odor, indicating that the fruit is past its prime. Many people like to test a pineapple by pulling out one of its green leaves at the top—the theory is that if the leaf separates easily from the fruit, then it’s ripe—but this is actually the least accurate way to test your fruit. The new Gold variety is reliably candy-sweet and ready to use, but is often smaller than other types of pineapples. You may need to purchase an extra one to yield enough fruit for this recipe.

The crumble topping can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months. Do not defrost before using; simply sprinkle over the top of the fruit and bake. Frozen topping will increase the baking time by only a couple of minutes.