There are days during the summer that I avoid turning on my oven, days when it is especially humid or when temperatures hit the triple digits. Those days, I bake cookies in my car or opt for a no-bake recipe that won’t heat up my kitchen. This Stovetop Pina Colada Crisp is a delicious fruit dessert that is prepared entirely in a skillet on the stove, no oven required. The crisp is cooked first, followed by the filling, and the two components are put together just before serving.
The crisp has a rum-spiked pineapple filling and the buttery topping has a generous amount of coconut it in, capturing the same flavors that you’ll find in an ice cold pina colada. It may not be cold, but this is an outstanding dish when you need a taste of summer vacation. I cut up a large, fresh pineapple to make the filling for this crisp. One good size pineapple should yield at least 5 cups of cubed fruit once it has been cut up, but you may need two pineapples if the fruit you are working with is on the smaller size. If you aren’t using fresh pineapple, opt for frozen pineapple, which is readily available in the freezer section at most markets (it’s a popular smoothie ingredient) and will cook up just like fresh pineapple in this recipe. Canned pineapple is a bit too soft and comes in pieces that are on the small side for the best results here.
I added a few tablespoons of rum to the filling to bring together the coconut and pineapple elements – and because I wanted to make sure I captured the essence of the pina colada! The rum will cook off as you finish cooking the pineapple, but you can replace the rum with a small amount of rum extract (approx 1/2 tsp) if you want to bring in some rum flavor without using alcohol.
The crisp can either be served up family-style, assembling the dish in the skillet by topping the pineapple filling with the coconut streusel, or divided into individual bowls. I prefer to divide it into ramekins before serving because it makes the presentation a little nicer, but it tastes just as good if you eat it straight from the skillet with a spoon.
Stovetop Pina Colada Crisp
3/4 cup all purpose flour
1/4 cup quick cooking oatmeal
1/3 cup shredded coconut
1/2 cup brown sugar
1/4 tsp salt
1/3 cup butter, melted and cooled
5- 5 1/2 cups cubed pineapple (1-inch pieces)
1/3 cup sugar
1 1/2 tbsp cornstarch
1/4 tsp salt
3 tbsp rum (pref. aged rum)
In a medium bowl, whisk together flour, oats, coconut, brown sugar and salt. Pour in melted butter and stir with a fork until mixture resembles wet sand.
Preheat a 10-inch skillet over medium heat. Add streusel mixture to skillet and cook, stirring regularly, until golden brown – about 5-8 minutes. Mixture will brown rapidly towards the end of the cooking time, so stir more frequently and remove from heat immediately to prevent it from burning if it turns dark brown. Transfer mixture to a tray to cool.
In a large bowl, combine pineapple chunks, sugar, cornstarch, salt and rum, then fold with a spatula to combine.
Using the same skillet you used for the streusel, cook pineapple mixture over medium heat, stirring regularly, until the pineapple becomes tender and the mixture begins to thicken, 6-9 minutes.
Remove skillet from heat and top with streusel mixture to serve family style, or divide pineapple mixture into individual serving bowls and generously top each with streusel. Add a scoop of vanilla ice cream, if desired.