Pineapple, Kumquat and Ginger Crisp with Coconut Topping

Recipe from The Art and Soul of Baking by Sur La Table with Cindy Mushet.

Serves 6 to 8

Prepare to tantalize your taste buds with this vibrant and incredibly satisfying crisp! If you’ve never considered tropical fruits in a crisp before, this recipe is a delightful revelation. The warm, succulent pineapple, combined with the zesty kick of kumquats and the subtle spice of ginger, creates a harmonious blend of flavors. All of this deliciousness is crowned with a crunchy, aromatic coconut topping, making for an unforgettable dessert experience. It’s particularly perfect for winter and early spring, when tropical fruits and citrus are at their peak, offering a burst of bold flavors that awaken the senses. And for those hot summer nights, the luscious apricot variation below provides a refreshing alternative. The brilliant yellow and orange hues of the filling will look like pure sunshine spilling onto your plate, instantly transporting you to wide, sandy beaches, a hammock swaying between two palm trees, and the soothing rhythm of ocean waves.

For the Coconut Topping:

• 1/2 cup plus 2 tablespoons (3 ounces) unbleached all-purpose flour
• 1 cup (3½ ounces) gently packed sweetened flaked coconut
• 1/3 cup (1½ ounces) chopped unsalted macadamia nuts (or your favorite nut)
• 1/4 cup (2 ounces) firmly packed light brown sugar
• 1/4 cup (1¾ ounces) granulated sugar
• Pinch of salt
• 1 stick (4 ounces) cold unsalted butter, cut into ½-inch pieces

For the Filling:

• 1 medium (about 3-1/2 pounds) ripe pineapple
• 15 kumquats (about 4 ounces)
• 1/4 cup (1 ounce) finely chopped candied ginger
• 3 tablespoons (1-1/2 ounces) granulated sugar
• 2 tablespoons unbleached all-purpose flour

Serve with: Coconut or vanilla ice cream for an ultimate treat.

Instructions:

1. Prepare for Baking: Preheat your oven to 350°F (175°C) and position an oven rack in the center. This ensures even baking for your crisp.
2. Craft the Coconut Topping: In the bowl of a stand mixer, combine the flour, flaked coconut, macadamia nuts, brown sugar, granulated sugar, and a pinch of salt. Blend these dry ingredients on low speed for about 10 to 15 seconds to ensure they are well combined. Next, add the cold unsalted butter pieces, which should be cut into small ½-inch cubes. Continue blending on low speed for 3 to 4 minutes. The goal is to cut the butter into the dry ingredients until it forms small, pea-sized pieces. This creates that wonderfully crumbly texture for the topping.
3. Prepare the Pineapple: Begin by using a chef’s knife to slice off both ends of the pineapple, creating a stable base for it to stand on your cutting board. Carefully remove the tough skin by slicing just under it from top to bottom. Inspect the pineapple for any remaining “eyes” and remove them with the tip of your knife. For coring, you can use a pineapple slicer for convenience. Alternatively, use your chef’s knife to quarter the pineapple lengthwise, then make an angled lengthwise cut along each quarter to remove the fibrous core. Depending on the size of your pineapple, cut each quarter lengthwise in half or thirds, then slice crosswise into 1-inch pieces. Transfer these vibrant pineapple chunks to a large mixing bowl.
4. Prepare the Kumquats: Gently rub off and discard the tiny, hard stem piece found on the end of each kumquat (note that some may not have this). Using a small paring knife, carefully cut each kumquat in half crosswise. Then, use the tip of your knife to pick out any seeds. Once seeded, cut each half into two smaller pieces and add them to the bowl with the prepared pineapple.
5. Combine Filling Ingredients and Assemble: If your candied ginger pieces are large, chop them into rice-sized bits, or leave them larger if you prefer more pronounced chunks of ginger. Add the chopped ginger, granulated sugar, and flour to the fruit mixture in the bowl. Toss everything thoroughly with a spatula until the fruit is evenly coated. Scrape the entire fruit filling into your chosen baking dish and spread it into an even layer. Finally, generously sprinkle the coconut topping evenly over the fruit.
6. Bake and Serve Your Crisp: To catch any potential bubbling juices and prevent oven mess, you may want to place a baking sheet or a piece of foil directly under your crisp in the oven. Bake for approximately 45 to 55 minutes. The crisp is ready when the topping achieves a beautiful golden brown color and the fruit juices are visibly bubbling and have thickened. Serve this delectable crisp warm or at room temperature, ideally accompanied by a scoop of creamy coconut or classic vanilla ice cream.

Storing Leftovers:

Any leftover crisp can be stored in the refrigerator, covered tightly with plastic wrap, for 2 to 3 days. To reheat, simply place it in a 350°F (175°C) oven, loosely covered with foil, for 10 to 15 minutes, or until thoroughly warmed through.

Pineapple, Apricot, and Ginger Crisp with Coconut Topping Variation:

For a delightful twist, omit the kumquats and instead add 4 medium apricots, each half sliced into 4 pieces. If fresh apricots are not in season or available, you can substitute with 1 cup (about 4 ounces) of quartered dried apricots. For the best flavor, try to find California dried apricots, which typically offer a more complex and richer taste profile compared to Mediterranean varieties.

Expert Tips for a Perfect Crisp:

• Choosing the Perfect Pineapple: Selecting a ripe, sweet pineapple can significantly impact the flavor of your crisp. The most reliable way to gauge ripeness is by its scent – a wonderfully heady, sweet pineapple aroma indicates it’s ready to use. Also, look for skin that shows more yellow than green. Be wary of any soft spots or a slightly fermented odor, as these are signs that the fruit is past its prime. Many people test ripeness by pulling out a green leaf from the top; while this is a popular method, it’s actually one of the least accurate. The “Gold” variety of pineapple is consistently candy-sweet and ready to eat, though it is often smaller than other types. You might need to purchase an extra one to yield enough fruit for this recipe.
• Prepare Topping in Advance: The crumble topping is incredibly versatile and can be prepared ahead of time. Store it in an airtight container in the refrigerator for up to 1 week, or freeze it for up to 2 months. There’s no need to defrost the topping before use; simply sprinkle it directly over your fruit filling and bake. Using frozen topping will only increase the baking time by a mere couple of minutes, making it a fantastic time-saver for busy days.
• Mind the Baking Dish Size: Ensure you use an appropriately sized baking dish. A dish that’s too small might overflow, while one that’s too large could cause the fruit layer to be too thin, leading to it drying out. A standard 8×8 or 9×9 inch square dish or a similar sized oval gratin dish usually works well for this quantity.
• Don’t Overmix the Topping: When preparing the crumble topping, be careful not to overmix it once the butter is added. Overmixing can lead to a dense, tough topping rather than the light, crumbly texture you desire. Stop mixing as soon as the butter is incorporated into pea-sized pieces.
• Experiment with Spices: While ginger provides a wonderful warmth, feel free to experiment with other spices in your fruit filling. A pinch of cinnamon, nutmeg, or even a touch of cardamom could complement the tropical fruits beautifully, adding another layer of depth to your crisp.