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!
Prep Time20minutes
Cook Time40minutes
Total Time1hour
Servings24cookie bars
Calories152kcal
AuthorBarry C. Parsons
Ingredients
For the bottom layer
1 ¼cupsflour
½cupbutter
¼cupbrown sugar
For the filling
2cupschopped fresh pineappleabout a 1/2 inch dice
¼cupsugar
Zest of 1 orange
½cuporange juice
1rounded tablespoon corn starch
about an ounce of water
For the crumble topping
¾cupgraham crumbs
¼cupsugar
¼cupmelted butter
¼cupflour
¼cupunsweetened coconutoptional
Instructions
To prepare the bottom layer
Crumble together the flour, butter and brown sugar with your hands or pulse together in a food processor until the butter is fully incorporated.
Press into 9x9 inch pan, lined with parchment paper. Bake at 350 degrees for 10 minutes.
To prepare the filling
Boil together the pineapple, sugar, orange zest and juice gently for about 10 minutes:
Mix together the1 rounded tablespoon corn starch with about an ounce of water.
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
Mix together the graham crumbs, sugar, butter, flour and coconut.
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.