Pineapple-Coconut Crisp Cost per serving: 75¢

2 tablespoons sugar

2 20-oz. cans pineapple chunks packed in juice, well-drained

1/4 cup old-fashioned oats

1/4 cup sweetened flaked coconut

3 tablespoons packed light brown sugar

3 tablespoons all-purpose flour

1/4 teaspoon ground ginger

3 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces

Preparation

1. 1. Preheat oven to 400ºF. Mix sugar and pineapple in a 9-inch pie plate.
2. 2. Combine oats, coconut, brown sugar, flour and ginger in a bowl. Add butter and pinch with your fingers until well combined and mixture is crumbly. Scatter topping over pineapple. Bake until fruit is bubbling and topping is golden, 35 to 40 minutes. Let cool on a wire rack. Serve warm.