PINEAPPLE CRUNCHES

Components:

For the filling made with pineapple:

1. One can (20 oz) of drained crushed pineapple
2. 1/4 cup of sugar
3. One tablespoon of corn flour
4. One teaspoon of lemon juice

For the topping of the crunch:

• One and a half cups of crushed graham crackers, or around twelve whole crackers
• Half a cup of melted butter
• One-third cup of brown sugar
• Half a teaspoon of optional cinnamon
• Half a cup of chopped walnuts or pecans (optional, for added crunch)

Directions:

1. Get the oven ready:

• Set the oven temperature to 175°C (350°F). An 8 by 8-inch baking dish should be greased.

2. Get the pineapple filling ready.

• Put the crushed pineapple that has been drained, sugar, corn flour, and lemon juice in a medium pot.
• Stir continuously while cooking over medium heat until the sauce thickens, about 5 minutes. Remove from heat and set aside once thickened.

 3. Prepare the topping for the crunch:

• Put the cinnamon, brown sugar, melted butter, and crumbled graham crackers in a medium bowl. Stir until the mixture takes on the consistency of wet sand.
• Add the chopped walnuts or pecans if you’re adding nuts.

4. Arrange the Crunchy Pineapple:

• Evenly distribute half of the graham cracker mixture in the bottom of the baking dish that has been oiled.
• Evenly distribute the pineapple filling after pouring it over the bottom layer.
• Over the pineapple layer, scatter the leftover graham cracker mixture.

5. Cook:

• Bake for 20 to 25 minutes in a preheated oven, or until the top is crunchy and brown.

6. Allow to cool before serving:

• Before slicing the pineapple into bars or squares, allow it to cool somewhat.
• Serve warm or cold, with a dollop of vanilla ice cream or whipped cream on the side.

The combination of the tart pineapple and the crispy, buttery coating in these Pineapple Crunches is delicious. Ideal for a cool and light dessert!