This baked pineapple dessert is similar to a brown betty, a dish that dates back to Colonial times.
1 cup graham cracker crumbs
1/3 cup packed light brown sugar
1/4 cup walnut pieces
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon extra-light olive oil
2 cans (20 ounces each) juice-packed crushed pineapple, drained
1/4 cup seedless raspberry jam
1 Preheat the oven to 350°F. In a food processor, combine the graham cracker crumbs, brown sugar, walnuts, cinnamon, and salt, and pulse until the nuts are finely ground. Add the oil and pulse until the crumb mixture is evenly moistened.
2 In an 8-inch square glass baking dish, stir together the pineapple and the raspberry jam. Scatter the crumbs on top and bake for 30 minutes, or until the pineapple is piping hot and the crumbs are crusty. Makes 4 servings
total fat 7g
saturated fat 0.9g
dietary fiber 2g
good source of: thiamin, vitamin C
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.