Pineapple Coconut Macadamia Nut Crumble

8 Tbs. butter, cold, in ½” chunks
2 cups all-purpose flour
2 cups whole oats
1 cup cane sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
½ tsp. salt

20 oz. crushed pineapple in heavy syrup
1 cup macadamia nuts, chopped and divided
1 cup sweetened dried coconut, shredded and divided

Preheat the oven to 350 degrees.

Using a stand mixer, mix together the butter, flour, oats, sugar, baking powder, baking soda, and salt until sandy and beady.

Add the vanilla and combine well.

Line a square baking dish with parchment paper.

Spoon half the crumble mixture into the bottom of the lined dish and press down on all sides to create a crust.

Spoon the crushed pineapple evenly over the top of the crust.

Sprinkle half the macadamia nuts over the pineapple, followed by half of the coconut.

Next, mix the remaining nuts and coconut into the second half of the crumble mixture.

Sprinkle the newly mixed crumble mixture over everything.

Bake for 45 minutes, until fragrant and golden brown.

Cool for 30-45 minutes before slicing and serving.