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Orange Pineapple Crumble Bars

Orange Pineapple Crumble Bars. A brown butter shortbread base filled with a fresh pineapple and orange compote. Then topped with a coconut graham crumb crumble. Simply scrumptious!

Orange Pineapple Crumble Bars close up featured image of cookies on a white plate

Orange Pineapple Crumble Bars

A quickly ripening fresh golden pineapple sitting on the counter top was the  inspiration for these very flavourful orange pineapple crumble cookie bars.

Fresh Golden Pineapple cut in pieces on white background.

Fresh golden pineapple works very well in this recipe.

The orange pineapple combo was inspired by one of my favourite ice cream flavours as a child growing up here in Newfoundland. Do they have orange pineapple ice cream anywhere else?

fresh organic clementines picked with green leaves

Try seasonal citrus tile tangerine or clementine in this recipe when available.

I always thought that this flavour combination, like Grape Nut ice cream was particular to Newfoundland. Perhaps I am wrong, but I don’t recall seeing them elsewhere.

In any case, if you have never tried them together, orange and pineapple are very complimentary flavours. The addition of coconut to this recipe is optional. 

Desiccated coconut in white ceramic bowl.

Fine or medium cut, desiccated (dried) coconut is best in this recipe.

The coconut does, however, add another tropical dimension to the flavour profile. I just love the combination. 

Next time I make these, I may lightly toast the coconut before adding it to the topping. This should boost the flavour even more.

Orange Pineapple Crumble Bars on a white plate

Orange Pineapple Crumble Bars

I’ve used brown sugar in the shortbread to add even more scrumptiousness to the buttery, delicious base too.

The result of this successful experiment was utterly delicious and I must admit, I just ate two for breakfast!

These did freeze quite well for me in airtight containers. They would make a welcome tropical addition to your Holiday baking list.

A taste of sunshine at that time of year is bound to be quite welcome.

You might also like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection. They are definitely worth making at any time of year!

Newfoundland Christmas Cookie Recipes photo collage for Pinterest

Newfoundland Christmas Cookie Recipes

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Orange Pineapple Crumble Bars photo with title text for Pinterest

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Originally published December 2011. UPDATED November 2019 to include a printable recipe page and to add nutritional information.

Orange Pineapple Crumble Bars close up featured image of cookies on a white plate
Yield: 24 cookie bars

Orange Pineapple Crumble Bars

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Orange Pineapple Crumble Bars. A brown butter shortbread base topped with a fresh pineapple and orange compote then topped with a coconut graham crumb crumble. Simply scrumptious!

Ingredients

For the bottom layer

  • 1 ¼ cups flour
  • ½ cup butter
  • ¼ cup brown sugar

For the filling

  • 2 cups chopped fresh pineapple, about a 1/2 inch dice
  • ¼ cup sugar
  • Zest of 1 orange
  • ½ cup orange juice
  • 1 rounded tablespoon corn starch
  • about an ounce of water

For the crumble topping

  • ¼ cup sugar
  • ¾ cup graham crumbs
  • ¼ cup melted butter
  • ¼ cup flour
  • 1/3 cup unsweetened coconut, optional

Instructions

To prepare the bottom layer

  1. Crumble together the flour, butter and brown sugar with your hands or pulse together in a food processor until the butter is fully incorporated.
  2. Press into 9x9 inch pan, lined with parchment paper. Bake at 350 degrees for 10 minutes.

To prepare the filling

  1. Boil together the pineapple, sugar, orange zest and juice gently for about 10 minutes:
  2. Mix together the1 rounded tablespoon corn starch with about an ounce of water.
  3. Pour into the gently boiling pineapple mixture and cook for an additional minute stirring constantly until thickened. Cool for about 15 minutes, then pour onto the baked base.

To prepare the crumble topping

  1. Mix together the graham crumbs, sugar, butter, flour and coconut.
  2. Sprinkle topping over filling. Bake at 350 degrees for 25- 30 minutes until golden brown on top. Cool completely before cutting into bars or squares.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

24

Serving Size

24 cookie bars

Amount Per Serving Calories 133Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 15mgSodium 59mgCarbohydrates 18gFiber 1gSugar 9gProtein 1g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Shirley Sawatzky

Thursday 16th of January 2020

A very nice recipe! I made this for a group of 30 people, with rave reviews :) Thank you for sharing.

Anonymous

Thursday 26th of January 2012

Gonna try these today .. orange pineapple was and still is my fav ice cream.. I live in Edmonton and have never seen it here .. but am sure to have it least 2-3 times when I go home every summer!!

Beth

Saturday 3rd of December 2011

Fantàstique j'adore sa dois êtré un vrai délice!

bisous

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