Pineapple Crisp

1 large pineapple, peeled, quartered, cored and cut into 1-inch chunks
1/4 cup sugar
1 tablespoon quick cooking tapioca
1 cup packed light brown sugar
1 cup all-purpose flour
1/2 cup (1 stick) cold butter, cut into small pieces

Heat the oven to 350 degrees F.

In a deep, 2-quart baking dish, combine the pineapple, sugar and tapioca, tossing to mix well.

In a medium bowl, whisk together the brown sugar and flour. Add the butter and use a pastry blender or butter knives to cut the butter into the dry ingredients until it forms a crumbly mix.

Sprinkle the butter and flour mixture over the pineapple.

Bake for 40 minutes, or until the mixture is bubbly and the top is browned and crisp. Cool on a wire rack.

Makes 8 servings.