Buttery Pineapple Crumble Bars

🥘 Ingredients

• all-purpose flour 240 g
• unsalted butter 170 g
• vanilla ½ tsp
• granulated sugar 264 g
• salt ½ tsp
• pineapple 638 g
• cornstarch 28 g
• lemon juice 1 ½ Tbsp
• slivered almonds 29 g

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.
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.
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.