Ingredients:
3 tbsp. colored sago, boiled and drained
1 can (439g) Cut Sliced Pineapple, drained, cut into 2
1 tbsp white sugar
1 cup brown sugar
1 cup all-purpose flour
1/2 cup margarine or butter
How to Make Pineapple Crunch:
- Arrange cut sliced pineapple evenly in a 13″ x 9″ pan. Spread cooked sago all over.
- Sprinkle with white sugar. Combine brown sugar and flour until well blended. Cut in margarine in flour mixture.
- Sprinkle over pineapple. Bake at 375 deg F for 45 minutes. Cool and cut into squares. Makes 8 servings.
