Let’s have something tropical to brighten up our day. Today I am sharing with you one of my favorite crumb bar recipe, Pina Colada Crumb Bar (or Pineapple Coconut Crumb Bar), the non alcoholic version. It taste good, really good. The base crust is similar to a shortbread, creamy and buttery. The filling is a homemade pineapple filling and the top is a shortbread coconut crumble. How does that sounds to you?
I made this several times already, in fact, I think I make this almost every year. I make a lot of crumb bar recipes all year round but even more during Summer. The abundance of fresh Summer fruits has a always an invitation for me to make them.
For me crumb bars are one of those easy delicious dessert that not only looks beautiful but also taste great. One would think that you’ve put so much effort in making it, but not really. Crumb bars are such an easy recipe, all you need is a good base for the crust and a filling of your choice. You can use jam, fresh fruits or combination of both.
With this recipe, what I am giving you is a very versatile crust, you can use this for any type of crumb bar variation, or even as a base tart and filled it with custard and top it with fruits.
I also have quite a few filling options in case you do not fell like pineapple. I also left some of my crumb bar variations in the featured section, check it out to get more idea.
Buttery Shortbread Crust
The base crust of this crumb bar is similar to a shortbread. You will only need 5 ingredients to make it. I often used food processor when making it but you can also make it manually. If doing it manually, use a slightly soften butter so that it is easy to mix with the flour. It will take more time then using food processor but it is doable. Use a hand mixer or do it by hand using pastry cutter and your hands to gather the mixture to form into a dough. The dough can be made 3 days ahead of time, tightly cover it and keep it refrigerated. For me, the easiest way is to make the dough and press it into baking pan and cover and refrigerate or freeze it. No need to thaw when ready to use.
Let’s Talk About this Homemade Pineapple Filling
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. Watch the video on how I made it, so easy!
I used canned crushed pineapple to make this filling. I used everything including the pineapple syrup. You can also use canned pineapple chunks if you want a bigger bits and pieces if you can chop it. I haven’t tried making this using fresh pineapple but I think it will work as well but with some adjustments in the amount of sugar and cooking time. If using fresh pineapple, use a really ripe one so that it is sweet and you do not have to add too much sugar.
It’s Worth the Wait, Trust Me
I wouldn’t be surprised if you cannot get your hands off this crumb bars, but you have to wait to let it cook before slicing it. In fact, I find that it is better if you refrigerate it until it really firms up. I like the texture better and it cuts cleanly. Make it a day ahead and keep it in the refrigerator. If that seems like eternity to you, then at least wait for it to cook down for 1 hr. It is worth the wait, just like when making pie. You have to wait for it to cook down so the filling gets thicker and also for the crust not to crumble when sliced.
For the crust and topping:
- 6 tablespoon unsalted Butter, cubed and softened (but not melted, just enough to create a dent when you push your finger in the butter)
- 3/4 cups All-Purpose Flour
- 1/4 cup granulated Sugar
- 1/3 teaspoon Salt
- 1/4 cup sweetened or unsweetened Shredded Coconut
For the filling: Checkout my Homemade Pineapple Filling post. You will need 1/3 cup + 1 tablespoon
Note: Double the recipe for a bigger batch and bake in 8 x 8-inch pan for the same baking time. Start with the suggested 350F at 35-45 minutes time and adjust baking time as needed.
- Make the Pineapple Filling: I recommend making this at least day ahead to allow enough time to thicken. Store in the refrigerator until ready to use.
- 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.
- Make the Crust: In a large mixing bowl, mix together butter, flour, sugar, and salt. Using a mixer, beat on low speed until you have coarse crumbs then use your hands to mix it until it forms into a dough. This shorten the process. If you use the hand mixer until the dough forms into a dough, that will take more time.
- Alternatively, you can also do this in food processor. The manual mixing is not needed if you go to this route as the food processor is strong and fast enough to make it into a cookie dough.
- Chill the Crust: Divide the dough crust into 2. Press 3/4 portion into the pan, firmly press it down into an even layer. Put in refrigerator for at least 15 minutes to harden the crust before blind baking (pre-baking) it. Reserve remaining 1/4 portion of the dough mixture for topping, keep refrigerated while you pre-bake the dough crust.
- Make the Coconut Crumble Toppings: Mix in the shredded coconut to the remaining 1/4 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.
- Pre-bake the Crust: Take out the chilled crust from the refrigerator. 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 and add the toppings.
- Add the Toppings: Spread Homemade Pineapple Filling over the pre-baked 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. Check at 25 minutes mark to see if the top are already browning. Remember that the based crust has been baked already, so you only need to topping to bake. As soon as you it nicely browned and bake, you can remove it from the oven even before the 35 – 45 minutes mark.
- 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)
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Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
- Blueberry Crumb Bar
- Pina Colada Crumb Bar
- Strawberry Crumb Bar
- Caramel Apple Crumb Bar
- Vegan Blueberry Lemon Crumb Bar
- Vegan Pina Colada Crumb Bar
- Apricot Shortbread Oat Crumb Bar
- Peach Shortbread Oat Crumb Bar
- Mango Coconut Crumb Bar
- Blueberry Chia Seed Jam Shortbread Crumb Bar
- Cherry Sauce
- Small Batch Cherry Oats Crumb Bar
- [VIDEO] Homemade Pineapple Filling
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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