Tropical Escape Soft Pineapple Crumble Bars

why make this recipe

This recipe makes soft, sweet bars with pineapple and a crumb topping. It uses simple ingredients and an 8×8 pan. You can make it in one bowl and the result is fresh, tropical, and easy to share.

introduction

These Tropical Escape Soft Pineapple Crumble Bars bring bright pineapple flavor and a tender crumb in each bite. They bake fast and work well for snacks, potlucks, or a summer treat. If you like quick bar desserts, try chocolate chip cheesecake bars for another easy treat idea.

how to make Tropical Escape Soft Pineapple Crumble Bars

Preheat the oven and line an 8×8 pan. Make a soft crust and press half of it into the pan. Drain the pineapple and make a simple creamy filling. Spread the filling over the crust, then add drained pineapple pieces. Crumble the remaining crust mix over the top. Bake until the top is golden and the filling is set. Let the bars cool before lifting them from the pan and cutting.

Ingredients :

• 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 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
• Make the Crust:
• Make the Filling:

(Notes: Follow the steps below in "how to make" to fill in each section as you bake.)

how to serve Tropical Escape Soft Pineapple Crumble Bars

Cut into squares after the bars cool. Serve at room temperature or chilled. Add a scoop of vanilla ice cream or a dollop of whipped cream for a sweeter dessert. They also work well with a light dusting of powdered sugar.

how to store Tropical Escape Soft Pineapple Crumble Bars

Store bars in an airtight container. Keep at room temperature for 1–2 days. For longer storage, refrigerate up to 5 days. You can freeze bars wrapped tightly for up to 2 months; thaw in the fridge before serving.

tips to make Tropical Escape Soft Pineapple Crumble Bars

• Drain the pineapple well to avoid a soggy crust. Pat pieces dry with a paper towel if needed.
• Soften butter to room temperature so it mixes easily.
• Press the crust firmly into the pan for an even base.
• Let bars cool fully before cutting to keep clean edges.
• Use fresh or frozen pineapple if you prefer, but drain or thaw and drain well.

variation (if any)

• Add 1/4 cup shredded coconut to the crumble for extra tropical flavor.
• Swap the vanilla extract for a teaspoon of almond extract for a different note.
• Stir in 1/4 cup chopped macadamia nuts or walnuts to the topping for crunch.

FAQs

Q: Can I use fresh pineapple instead of canned?
A: Yes. Cut fresh pineapple into small pieces and drain or pat dry well before using.

Q: Can I make these bars gluten-free?
A: You can try a 1:1 gluten-free flour blend in place of all-purpose flour. Texture may vary.

Q: How do I know when the bars are done?
A: The top should be lightly golden and the filling set. A toothpick in the center should come out mostly clean.

Q: Can I reduce the sugar?
A: You can reduce sugar a little, but the pineapple adds sweetness so taste after baking and adjust next time if needed.

Q: Can I bake this in a larger pan?
A: If you use a larger pan, the bars will be thinner and bake faster. Check for doneness earlier.

Tropical Escape Soft Pineapple Crumble Bars

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Tropical
• Diet: Vegetarian

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Description

Delicious soft bars with pineapple and a crumb topping, perfect for snacks or summer treats.

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Ingredients

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• 1/2 cup unsalted butter (softened)
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• Pinch of 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)

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Instructions

1. Preheat oven to 350°F and line an 8×8-inch pan with aluminum foil, then spray with cooking spray; set aside.
2. Make the crust by combining 1/2 cup softened butter, 1 cup flour, 1/2 cup sugar, and a pinch of salt until crumbly. Press half of the mixture into the bottom of the prepared pan.
3. For the filling, mix 1 large egg, 1/2 cup sugar, 1/3 cup sour cream, and 1 1/2 teaspoons vanilla until smooth. Spread the filling over the crust in the pan.
4. Add the drained pineapple chunks over the filling.
5. Crumble the remaining crust mixture over the top.
6. Bake until the top is golden and the filling is set, about 30-35 minutes.
7. Let the bars cool before lifting them from the pan and cutting into squares.

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Notes

Drain the pineapple well to avoid a soggy crust. Soften butter to room temperature for easier mixing. For extra tropical flavor, consider adding shredded coconut to the crumble.

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Nutrition

• Serving Size: 1 square
• Calories: 250
• Sugar: 15g
• Sodium: 100mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg