Easy Pineapple “Shortcake” Recipe

The sun was shining and the temperature was mild. The walk was fun with my dog. How I love my dog. Yet, tonight with wind howls and pushes the door, knocking to come in. I don't want to let the wind in, yet it keeps knocking at my door! It will swoop through the house, causing havoc. I say, "Stay away". Enough has swept through my door. Come back when you are a gentle breeze to cool the air and gently stir the senses. I will wait to see you then.

Ingredients:

For the Pineapple:

2 ½ cups fresh pineapple

½ cup brown sugar

2 tbs. butter - diced

½ tsp. cinnamon

1 tsp. Vanilla

For the Dough:

½ cup sugar

1 ½ cups flour

2 tbs. butter - diced

Pinch of salt

½ cup brown sugar

½ cup milk - plus a tsp. vinegar

For the Crumb Topping:

½ cup brown sugar

2 tbs. butter - diced

3 tbs. sugar

Preheat Oven 350 degrees:

Butter a tart pan or pie plate.

Combine the pineapple, brown sugar, butter, cinnamon and vanilla in a bowl and mix. Set aside while preparing the dough.

Combine the milk with the vinegar and let sit while mixing the other ingredients for the dough.

In a medium size bowl, combine the sugar, flour, butter, salt and brown sugar. Slowly, add the sour milk, stirring the mixture while adding the milk. Work the mixture into a dough; which will be sticky.

Place the pineapple mixture at the bottom of the prepared pan. Place the dough on top of the pineapples. It will not fit perfectly and will be placed more in chunks.

Place the ingredients for the crumb in a small bowl. Work the butter in the mixture with your fingers until small crumbs form.

Cover the top of the tart with the crumb.

Bake 30-35 minutes.

Serve plain or with ice cream or whipped cream.