Pineapple Apricot Crisp Print

Put a twist on your typical crisp, with a tropical feel.

Pineapple Apricot Crisp
Prep Time:40 minutes


  • (1) 20 ounce can pineapple chunks, drained with 1/2 cup juice retained
  • 1 tablespoon Minerva Dairy Cinnamon Honey Butter, melted
  • 1 cup dried apricots, quartered
  • 1/2 teaspoon corn starch


  • 1/2 cup flour
  • 1/2 cup quick-cook oats
  • 1 stick Minerva Dairy Amish Roll Butter, diced, chilled
  • 1/2 cup light brown sugar
  • 1/3 cup chopped pecans


  • Preheat oven to 425F. Spray (4) 10 ounce Ramekins with cooking spray.
  • In medium bowl, mix together the fruit and melted cinnamon honey butter.
  • Mix the corn starch into the pineapple juice and whisk.
  • Combine with fruit and butter mixture. 
  • Stir to combine well and divide into Ramekins.


  • In a food processor, combine all ingredients and pulse together until the butter is pea-size.
  • Spoon the topping over the filling in the Ramekins.
  • Place the Ramekins on a cookie sheet and bake until golden brown and bubbling.
  • Cool for 5-10 minutes and serve with vanilla ice cream.