- 3 tablespoons cornstarch
- 8 cups chopped pineapple
- 1 grapefruit, segmented, chopped
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons grated fresh ginger or 1 teaspoon ground ginger
- 3 tablespoons finely chopped basil
- 1 1/2 cups quick cooking rolled oats
- 1 cup light brown sugar
- 1 cup flour
- 1 cup butter, softened (2 sticks)
- 3/4 cup chopped, roasted macadamia nuts
Preheat oven to 350ºF. Lightly grease a 13 x 9 baking pan.
In a small bowl, whisk together grapefruit juice and cornstarch.
In a large bowl, combine pineapple, grapefruit, granulated sugar, cinnamon, ginger and basil. Add grapefruit juice mixture; toss to mix. In a separate bowl, combine oats, light brown sugar and flour. Using a fork, cut in butter until mixture is crumbly.
Add half of the pineapple mixture to the baking pan. Sprinkle with half of the oats mixture. Top with remaining pineapple mixture; sprinkle with remaining oat mixture. Bake 30 minutes. Remove from oven and sprinkle with nuts.
Bake an additional 15-18 minutes or until mixture is bubbly and top is golden.
Serve warm. If desired, top with vanilla ice cream and caramel sauce.
Makes 12 servings.
2016 Ocean Spray® "Surprisingly Versatile" Grapefruit Recipe Contest First Place Winner, Naylet LaRochelle
Total Fat 22g (34% DV)
Sat Fat 11g (55% DV)
Trans Fat 0g
Sodium 0mg (0% DV)
Carbohydrates 62g (21% DV)
Dietary Fiber 4g (16% DV)