Small Batch Piña Colada Crumb Bars

PinacoladaCrumbBar2

Summer starts now with this tropical Piña Colada Crumb Bars ♥♥♥

We use coconut both in savory and sweet dishes and dessert in the Philippines. Although I don’t live there anymore, I haven’t outgrown my liking for coconut dishes and dessert. My cravings for coconut dessert doesn’t choose any season at all, although I crave for it more during Summer season, like today.

PinacoladaCrumbBar1

After a long wait and going backwards and forward, it’s finally summer here in Vancouver Canada.  Summer is not just a season in Vancouver, it’s “the season” that most people wait for, including me. We only have 3 months to enjoy summer, sometimes 4 if we get lucky. So as soon as summer starts, I get so excited planning what I want to bake. We don’t get long summer so I might as well enjoy it in every possible way I can.

PinacoladaCrumbBar3

Since I’m feeling tropical, I thought I should finally give this Pina Colada Crumb Bars a go. This has been in my list for quite a while now and what better time to make it than now. Although I call it Pina Colada, this dessert is booze free. So no worry of getting drunk from rum, although I cannot guarantee that you will not get drunk from the deliciousness of this dessert. If you really want to add some booze, you can add it when making the pineapple filling. Setting the booze aside for a moment, coconut and pineapple for me is match made in heaven. There are ingredients that go so well together, like they are meant to be together, and coconut and pineapple are one of them.

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This dessert is simple to make. I made my own pineapple filling the quick way, you could also use store-bought pineapple jam. I encourage you to make your own filling because it taste a lot better. It is not too sugary and sticky and you get more pineapple tidbits rather than a lump of jelly sugar with slight pineapple bits.

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This crumb bar is insanely delicious, and it smells so good! Let me show you how to make it. Let’s get started!

Ingredients:

For the crust and topping:

  • 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 6 tbsp unsalted butter, cubed and softened (but not melted, just enough to create a dent when you push your finger in the butter)
  • 1/4 cup sweetened or unsweetened shredded coconut

For the filling: Checkout my Homemade Pineapple Filling post

Note:  Double the recipe for a bigger batch and bake in 8×8-inch pan for the same baking time.

Instructions:

  1. Preheat oven to 350°F. Spray with oil and line a 5-inch or  8-inch square baking pan with aluminum foil or parchment paper. Make sure to leave some overhang for easy removal. Set aside.
  2. Preheat oven to 350°F. Spray with oil and line a 5-inch or  8-inch square baking pan with aluminum foil or parchment paper. Make sure to leave some overhang for easy removal. Set aside.
  3. In a large mixing bowl, mix together the flour, sugar, and salt. Cut the butter into pieces and add it to the mixture. Using a mixer, beat on low speed until you have coarse crumbs.
  4. Set aside 1 cup of the mixture and press it in the prepared pan, firmly press it down into an even layer. Put in refrigerator for at least 15 minutes to harden the crust.
  5. Mix in 1/2 cup of the shredded coconut to the remaining 1/2 cup of the dough mixture. Using your hands, mix it and try to pick up small portions at a time and clump it into your hands. This will give you a small pieces of clump dough for better texture. Store in the fridge while you pre-bake the dough crust.
  6. Pre-bake the dough crust at 350°F for about 20-25 minutes or until the top is set and the edges are lightly golden brown. Take out from the oven.
  7. Pour and spread Homemade Pineapple Jam filling over the crust. Remove the remaining crumb topping from the refrigerator and sprinkle on top of pineapple filling. Return to the oven and bake at 350°F for 35-40 minutes or until lightly golden brown on the top.
  8. Remove from the oven and transfer to a wire rack to cool. Let cool completely before slicing.

Makes  6 – 8 bars for big batch (8×8 square pan), and 4 bars for small batch (5×5-square pan)

Pina Colada Crumble Bars (Small batch)

This crumb bar has a buttery and creamy base, like a shortbread. The center is filled with homemade pineapple filling with coconut bits and covered and topped with another layer of buttery and creamy crumbs with coconut. To seal the deal and to make it more summery and fun, I added some cherry on top. I used preserve cherry, but it would be even better if you use fresh cherry.

Pina Colada Crumble Bars (Small batch)

Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥

Adapted from Land O’Lake

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Categories: Bars, Small Batch Recipes

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