- 1/2 C packed dark brown sugar
- 1/2 C unbleached all-purpose flour
- 1/4 C steel cut oats
- 1/4 C unsalted butter into1/4-inch pieces
- Pinch freshly grated nutmeg
- Kosher salt
- 1 large fresh pineapple (about 4-1/4 lb.), peeled, cored, cut lengthwise into eighths, then crosswise into 1/2-inch pieces
- 1 Tbl fresh lime juice
- 1 Tbl finely grated fresh ginger
- 1 Tbl cornstarch
- Position a rack in the centre of the oven and heat the oven to 375°F.
- Combine the brown sugar, flour, oats, butter, nutmeg, and 1/8 tsp salt in a medium bowl. Using your fingers, rub in the butter until it’s about the size of small peas and the mixture resembles coarse, crumbly breadcrumbs; it should hold together when squeezed. Refrigerate, uncovered, while you make the filling.
- Put the pineapple in a large bowl. In a small bowl, combine the lime juice, ginger, and a pinch of salt and whisk to blend. Stir the lime mixture into the pineapple. Sprinkle the cornstarch over the pineapple and stir again.
- Transfer the pineapple to a 9-inch square baking dish and sprinkle the crumb mixture evenly over the top. Cover with foil and bake for 20 minutes. Remove the foil and continue to bake until the fruit is bubbling around the edges and the top is golden-brown and crisp, about 15 minutes more. Let cool for at least 15 minutes before serving.
- Measure out 1 cup of oats.
- Put the oats and a cup of water in a pot and set stove to medium-high heat. Place pot on stove.
- In about 3-5 minutes the oats will begin to boil and froth. When this occurs, turn the heat down to low. Stir to gauge consistency.
- Let the oats boil for about 5 more minutes.