Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1 cup granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 (20 oz) can crushed pineapple, well-drained
- 1 tablespoon lemon zest (zest of about 2 lemons)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing the edges to overhang for easy removal later.
- Step 2: In a large mixing bowl, whisk together the flour, oats, granulated sugar, baking powder, salt, and lemon zest. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture forms coarse, pea-sized crumbs.
- Step 3: Reserve about 1 1/2 cups of the crumb mixture for the topping. Press the remaining crumb mixture firmly and evenly into the bottom of the prepared baking pan to form the crust.
- Step 4: Spread the well-drained crushed pineapple evenly over the pressed crust. Ensure the pineapple is thoroughly drained to prevent a soggy crust.
- Step 5: Sprinkle the reserved crumb mixture evenly over the pineapple filling. Place the pan in the preheated oven and bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbly.
- Step 6: Allow the bars to cool completely in the pan on a wire rack (this is essential for clean slices, usually 2-3 hours). Once fully cooled, use the parchment paper overhang to lift the bars out and slice them into squares.
Notes
- Store leftover bars in an airtight container in the refrigerator for up to a week, or freeze tightly wrapped portions for up to three months.
- If the topping loses its crispness after refrigeration, pop the bars into a 300°F oven for about five minutes to refresh the buttery crumble texture before serving.
- Serve these tart-sweet bars slightly warm with a dollop of fresh whipped cream or a small scoop of vanilla bean ice cream for an enhanced dessert experience.
- For the crispiest bottom crust, ensure the crushed pineapple is drained exceptionally well—pressing out excess liquid is the most crucial step to prevent a soggy crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American