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Preheat oven to 425F
Coat an 11x7" baking dish with cooking spray.
1 pineapple, peeled, cored, and cut into 1/2" chunks
3 tbsp. honey
1 1/2 tsp. vanilla extract
1/2 tsp. ground cardamom
1 cup whole grain pastry flour
1/4 cup wheat germ
3 tbsp. chilled butter, cut into small pieces
2 tbsp. packed dark brown sugar
2 tbsp. sweetened shredded coconut
1/4 tsp. salt
8 servings
In a large bowl, mix the pineapple, honey, vanilla, and 1/4 tsp. of the cardamom.
Place in the prepared baking dish.
In a medium bowl, combine the flour, wheat germ, butter, brown sugar, coconut, salt, and the remaining 1/4 tsp. cardamom.
Mix with your fingers to form coarse crumbs.
Sprinkle over the pineapple mixture.
Bake for 25 to 30 minutes, or until the topping is browned and the fruit is bubbling.
Cool on a rack for at least 10 minutes before serving.
Coat an 11x7" baking dish with cooking spray.
1 pineapple, peeled, cored, and cut into 1/2" chunks
3 tbsp. honey
1 1/2 tsp. vanilla extract
1/2 tsp. ground cardamom
1 cup whole grain pastry flour
1/4 cup wheat germ
3 tbsp. chilled butter, cut into small pieces
2 tbsp. packed dark brown sugar
2 tbsp. sweetened shredded coconut
1/4 tsp. salt
8 servings
In a large bowl, mix the pineapple, honey, vanilla, and 1/4 tsp. of the cardamom.
Place in the prepared baking dish.
In a medium bowl, combine the flour, wheat germ, butter, brown sugar, coconut, salt, and the remaining 1/4 tsp. cardamom.
Mix with your fingers to form coarse crumbs.
Sprinkle over the pineapple mixture.
Bake for 25 to 30 minutes, or until the topping is browned and the fruit is bubbling.
Cool on a rack for at least 10 minutes before serving.