Ingredients
For the Crust and Crumb Topping:
- All-Purpose Flour: 2 ½ cups (310g) – Provides the structure for the base and topping.
- Packed Light Brown Sugar: 1 cup (220g) – Adds moisture, chewiness, and a caramel note.
- Rolled Oats (Old-Fashioned): ½ cup (45g) – Optional, but adds lovely texture and chew to the topping. If omitting, you might slightly increase flour.
- Baking Soda: ½ teaspoon – Gives a little lift and tenderness.
- Salt: ½ teaspoon – Balances the sweetness and enhances flavour.
- Unsalted Butter: 1 cup (2 sticks or 227g), cold and cut into small cubes – Crucial for creating the tender, crumbly texture. Keep it cold!
For the Pineapple Filling:
- Crushed Pineapple: 1 can (20 ounces or approx. 567g), very well drained – Drain it in a fine-mesh sieve, pressing gently to remove excess liquid. Excess moisture is the enemy of a good bar filling!
- Granulated Sugar: ½ cup (100g) – Adjust slightly based on the sweetness of your pineapple and your preference.
- Cornstarch: 3 tablespoons – The primary thickener for the filling.
- Lemon Juice: 1 tablespoon (optional, but recommended) – Brightens the pineapple flavour and balances sweetness.
- Vanilla Extract: 1 teaspoon – Adds warmth and rounds out the flavours.
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking pan. For easier removal and cleanup, line the pan with parchment paper, leaving an overhang on two opposite sides to act as handles. Set aside.
- Make the Crust/Topping Mixture: In a large bowl, whisk together the all-purpose flour, packed light brown sugar, rolled oats (if using), baking soda, and salt. Ensure there are no large clumps of brown sugar.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs or small peas. Work relatively quickly to keep the butter cold. If using a food processor, pulse carefully until the desired texture is reached – don’t over-process into a paste.
- Press the Base: Reserve about 1 ½ cups of the crumb mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of the prepared baking pan. Use the bottom of a measuring cup or glass to help pack it down tightly. This firm base is crucial.
- Prepare the Pineapple Filling: Drain the crushed pineapple extremely well in a fine-mesh sieve. Press down gently with a spoon or spatula to remove as much liquid as possible. Discard the juice (or save it for another use).
- Cook the Filling: In a medium saucepan, combine the well-drained crushed pineapple, granulated sugar, and cornstarch. Stir well to ensure the cornstarch is dissolved before heating. Place the saucepan over medium heat.
- Thicken the Filling: Bring the mixture to a gentle simmer, stirring constantly. Continue to cook and stir for about 2-3 minutes, or until the mixture thickens noticeably and becomes translucent. It should be thick enough to coat the back of a spoon. Be careful not to scorch the bottom – keep stirring!
- Finish the Filling: Remove the saucepan from the heat. Stir in the optional lemon juice (if using) and the vanilla extract. Let the filling cool slightly for about 5-10 minutes. This slight cooling helps prevent it from melting the base layer too much upon contact.
- Assemble the Bars: Carefully spread the slightly cooled pineapple filling evenly over the pressed crust in the baking pan. Use an offset spatula or the back of a spoon for smooth, even coverage right to the edges.
- Add the Topping: Sprinkle the reserved 1 ½ cups of the crumb mixture evenly over the pineapple filling. Gently pat it down just slightly, but don’t press firmly like the base.
- Bake: Place the pan in the preheated oven. Bake for 30-40 minutes, or until the topping is golden brown and the filling is bubbly around the edges. The exact time may vary depending on your oven.
- Cool Completely (Crucial Step!): Remove the pan from the oven and place it on a wire rack. Let the bars cool completely in the pan before attempting to cut them. This usually takes at least 2-3 hours at room temperature, or you can expedite it slightly by placing the cooled pan in the refrigerator for about an hour. Do not skip this step! Cutting them while warm will result in a gooey mess, as the filling needs time to fully set.
- Cut and Serve: Once completely cool, use the parchment paper overhangs to lift the entire slab out of the pan onto a cutting board. Use a sharp knife to cut into squares or bars. Wipe the knife clean between cuts for the neatest results.
Nutrition
- Serving Size: One Normal Portion
- Calories: 250-300