Serves: Makes 6 to 8 servings
- ½ cup plus 2 tablespoons (3 ounces) unbleached all-purpose flour
- 1 cup (3½ ounces) gently packed sweetened flaked coconut
- ⅓ cup (1½ ounces) chopped unsalted macadamia nuts
- ¼ cup (2 ounces) firmly packed light brown sugar
- ¼ cup (1¾ ounces) granulated sugar
- Pinch of salt
- 1 stick (4 ounces) cold unsalted butter, cut into ½-inch pieces
- 1 medium (about 3½ pounds) ripe pineapple
- 15 kumquats (about 4 ounces)
- ¼ cup (1 ounce) finely chopped candied ginger
- 3 tablespoons (1½ ounces) granulated sugar
- 2 tablespoons unbleached all-purpose flour
- Coconut or vanilla ice cream, for serving
Procedures:If you haven't considered tropical fruit in a crisp, you've got to try this combination of warm, sweet pineapple paired with tart kumquats and spicy ginger, all under a crunchy coconut topping. It's perfect for winter and early spring, when tropical fruits and citrus are at their best and we crave big bold flavors. And the apricot variation that follows is luscious on a hot summer night. The brilliant yellow and orange filling looks like sunshine spilling onto the plate. Think wide, sandy beaches, a hammock between two palm trees, the soothing crash of the surf...
Preheat the oven to 350°F and position an oven rack in the center.
Make the topping: Place the flour, coconut, nuts, brown sugar, granulated sugar, and salt in the bowl of the stand mixer and blend on low speed for 10 or 15 seconds. Add the cold butter pieces and continue to blend on low for 3 to 4 minutes until the butter is cut into small pieces about the size of peas.
Make the filling: Use a chef's knife to slice the ends off the pineapple so it stands solidly on your cutting board. Remove the skin by slicing just under it from top to bottom. Remove any remaining “eyes” with the tip of your knife. Use a pineapple slicer to core the pineapple and quarter it lengthwise. Alternatively, use the chef's knife to slice the pineapple into quarters lengthwise and make an angled lengthwise cut along each quarter to remove the core. Cut each quarter lengthwise in half or thirds, depending on the size of the pineapple, then crosswise into 1-inch pieces. Transfer to the large bowl.
Rub off and discard the tiny, hard stem piece on the end of each kumquat (some may not have this). Use a paring knife to cut each fruit in half crosswise, then use the tip of your knife to pick out any seeds. Cut each half in two, then add to the bowl with the pineapple.
Chop the candied ginger, if necessary, into rice-size pieces (you can leave them larger if you like big chunks). Add the ginger, granulated sugar, and flour to the fruit and toss well with the spatula. Scrape into the baking dish and spread in an even layer. Sprinkle the topping in an even layer over the fruit.
Bake and serve the crisp: You may want to place a baking sheet or a piece of foil under the crisp to catch any juices that may bubble over. Bake for 45 to 55 minutes, until the topping is golden brown and the fruit juices are bubbling and thickened. Serve warm or at room temperature with coconut or vanilla ice cream.
Storing: Keep any leftovers in the refrigerator, covered with plastic wrap, for 2 to 3 days. Reheat, covered loosely with foil, in a 350°F oven for 10 to 15 minutes, until warmed through.