--- comments: true tags: - bar - dessert --- # :pineapple: Buttery Pineapple Crumble Bars ![Buttery Pineapple Crumble Bars][1]{ loading=lazy } | :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | |:----------------------------------:|:-----------------------: | | 16 | 2.73 hours | ## :salt: Ingredients - :ear_of_rice: 240 g all-purpose flour - :butter: 170 g unsalted butter - :icecream: 0.5 tsp vanilla - :candy: 264 g granulated sugar - :salt: 0.5 tsp salt - :pineapple: 638 g pineapple - :corn: 28 g cornstarch - :lemon: 1.5 Tbsp lemon juice - :chestnut: 29 g slivered almonds ## :cooking: Cookware - 1 9-inch square baking pan - 1 stand mixer - 1 small bowl - 1 wire rack ## :pencil: Instructions ### Step 1 Preheat oven to 375°F. Lightly coat a 9-inch square baking pan with cooking spray. Beat all-purpose flour, softened unsalted butter, vanilla, 198 g of the granulated sugar, and 1/4 teaspoon of the salt with a stand mixer fitted with a paddle attachment on medium-low speed until mixture resembles coarse crumbs, about 1 minute. Reserve 1 cup of the crumb mixture in a small bowl for the topping. Press remaining crumb mixture evenly into bottom of prepared pan. ### Step 2 Bake crust until golden brown, about 18 minutes. Transfer pan to a wire rack, and cool crust completely, about 30 minutes. !!! note Do not turn off oven. ### Step 3 Meanwhile, gently stir together chopped pineapple, cornstarch, lemon juice, and remaining 66 g sugar and 1/4 teaspoon salt in a bowl until thoroughly combined. ### Step 4 Spread pineapple mixture evenly over cooled crust. ### Step 5 Stir together slivered almonds and reserved crumb mixture in a small bowl until combined. Sprinkle almond mixture evenly over pineapple mixture on crust. Bake at 375°F until the filling is bubbly and the topping is lightly browned, 45 to 55 minutes. Transfer to a wire rack. Cool completely, about 1 hour. and cut into 16 squares. ## :link: Source - Coastal Living Spring 2024 [1]: <../assets/images/buttery-pineapple-crumble-bars.jpg>