This recipe for Pineapple Crisp, by Jennifer Sword, is from The Sword Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans chunk pineapple 1 c. sugar 6T. flour 1 stick butter or margarine 1 tube of Ritz crackers
Drain pineapple and save 6 T. juice. Put saved juice in bottom of oblong dish or pan. Add sugar and flour and mix. Put pineapple on top of this mixture. Melt 1 stick of butter and add to crushed Ritz crackers. Spread this mixture on top of pineapple and bake at 350 degrees for 30 minutes.
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