Spicy Crisp

Made for Sharon’s birthday, 2003

2 C crushed graham crackers
1/2 C sugar
2 t cinnamon
1/2 t nutmeg
1/4 t cloves
1/2 ground ginger
1/2 C melted butter
1/3 C finely chopped pecans or walnuts
1 can (1 lb 4 oz) crushed pineapple
1/4 C sugar
1 T cornstarch
1 t grated lemon rind
2 t grated orange rind

Preheat oven to 350 F. Combine grahams, 1/2 C sugar, spices in bowl and mix well. Add butter and mix. Press 1/2 of mixture firmly in bottom of 9×9 pan. Bake 10 minutes.

Add nuts to remaining crumb mixture.

Combine pineapple, 1/4 C sugar, cornstarch in saucepan. Cook til it thickens and simmer 2 minutes. Remove from heat and add rinds. Pour over crust. Sprinkle remaining crumbs on top, pressing lightly. Bake 25 minutes. Cool, serve with whipped cream.

Alternate versions: Use peaches or apricots. Also, try a version with coconut and banana instead of the spices, for a tropical flavor?