Have you ever looked for an easy dessert to take along, sturdy enough to survive a picnic but good enough that people ask you for the recipe? These pineapple coconut crumble bars fit the bill exactly. Fifteen minutes of prep, twenty-five in the oven, and you get something that resembles a Breton shortbread crossed with a pineapple cake.
When it comes out of the oven, the top is a uniform caramel color, dotted with lightly toasted coconut flakes that smell like the beach. Underneath, the pineapple filling is translucent and candied, halfway between jam and firm compote. The base stays compact but yields easily under the fork, with that buttery crunch you associate with shortbread. Hot, warm, or cold, it’s a slightly different experience every time.
