For the Crisp:

¼ cup unsweetened coconut

5 cups fresh pineapple, diced

¼ cup Wholesome Sweeteners’ Organic Sucanat

1/3 cup whole wheat pastry flour

2 teaspoons vanilla

For the Topping:

1/3 cup whole wheat pastry flour

¾ cup rolled oats

¼ cup Wholesome Sweeteners’ Organic Sucanat

1/3 cup chopped walnuts

¼ teaspoon ginger powder

To make the crisp, combine the coconut, pineapple, Sucanat, flour and vanilla.  Press the mixture into a lightly oiled 10 x 12 x 2-inch pan.  Spread the topping (recipe below) evenly over the pineapple mixture.  Bake in a preheated oven at 375 degrees F for about 45 minutes, or until the top is crispy and the fruit mixture is bubbly.  Cool for about 10 minutes.  Serve warm or cold.  You may wish to serve this dessert with a nondairy ice cream of your choice.

To make the topping, combine the dry ingredients in a small bowl.  Cut in the margarine and mix until it reaches the consistency of a coarse meal.