Ingredients:

  • 1 large (20 oz / 567g) can Crushed Pineapple in Juice, drained well (reserve 1 tbsp of the juice)
  • 2 Large Eggs, lightly beaten
  • 1/2 cup (100g) Granulated Sugar
  • 1/4 cup (30g) All-Purpose Flour (for base)
  • 4 tablespoons (57g) Unsalted Butter, melted
  • 4 oz (113g) Cream Cheese, softened
  • 1 teaspoon Vanilla Extract
  • 1/8 teaspoon Salt
  • 1/2 cup (60g) All-Purpose Flour (for topping)
  • 1/2 cup (100g) Light Brown Sugar, packed
  • 1/4 cup (57g) Unsalted Butter, cold and cubed (for topping)
  • 1 cup (about 90g) Shredded Sweetened Coconut
  • 1/2 cup (50g) Pecans, roughly chopped
  • 1/4 teaspoon Ground Cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x9 inch baking dish.
  2. In a large bowl, beat the softened cream cheese until smooth. Whisk in the melted butter, eggs, granulated sugar, 1 tbsp reserved pineapple juice, vanilla, and salt until just combined.
  3. Gently whisk in the 1/4 cup of base flour until no streaks remain. Do not overmix.
  4. Using a spatula, gently fold the well-drained crushed pineapple into the creamy mixture.
  5. Scrape the base mixture evenly into the prepared baking dish.
  6. In a separate medium bowl, combine the topping flour, brown sugar, coconut, chopped pecans, and cinnamon. Cut in the cold, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
  7. Sprinkle the crumble mixture evenly over the pineapple base. Pat down very lightly.
  8. Bake for 35–40 minutes, or until the topping is deep golden brown and the filling is bubbly around the edges.
  9. Let the casserole cool for 10–15 minutes before slicing and serving warm.