Buttery Pineapple Crumble Bars

🥘 Ingredients

• all-purpose flour
  240 g
• cornstarch
  28 g
• granulated sugar
  264 g
• lemon juice
  1.5 Tbsp
• pineapple
  638 g
• salt
  1/2 tsp
• slivered almonds
  29 g
• unsalted butter
  170 g
• vanilla
  1/2 tsp

🍳 Cookware

• 9-inch square baking pan
• stand mixer
• small bowl
• wire rack

1. 1

   Preheat oven to 375°F. Lightly coat a 9-inch square baking pan with cooking spray. Beat all-purpose flour , softened unsalted butter , vanilla , 198 g of the granulated sugar , and 1/4 teaspoon of the salt with a stand mixer fitted with a paddle attachment on medium-low speed until mixture resembles coarse crumbs, about ⏱️ 1 minute . Reserve 1 cup of the crumb mixture in a small bowl for the topping. Press remaining crumb mixture evenly into bottom of prepared pan.

   all-purpose flour: 240 g, unsalted butter: 170 g, vanilla: 1/2 tsp, granulated sugar: 264 g, salt: 1/2 tsp
2. 2

   Bake crust until golden brown, about ⏱️ 18 minutes . Transfer pan to a wire rack , and cool crust completely, about ⏱️ 30 minutes (Do not turn off oven.)
3. 3

   Meanwhile, gently stir together chopped pineapple , cornstarch , lemon juice , and remaining 66 g sugar and 1/4 teaspoon salt in a bowl until thoroughly combined.

   pineapple: 638 g, cornstarch: 28 g, lemon juice: 1.5 Tbsp
4. 4

   Spread pineapple mixture evenly over cooled crust.
5. 5

   Stir together slivered almonds and reserved crumb mixture in a small bowl until combined. Sprinkle almond mixture evenly over pineapple mixture on crust. Bake at 375°F until the filling is bubbly and the topping is lightly browned, 45 to ⏱️ 55 minutes . Transfer to a wire rack. Cool completely, about ⏱️ 1 hour . and cut into 16 squares.

   slivered almonds: 29 g