Do you think heart-healthy desserts sound boring? This low sodium pineapple strudel crisp proves that you can enjoy a sweet, tangy, and satisfying treat without compromising your sodium goals.
It’s packed with tropical pineapple goodness and a crisp, crumbly topping that’ll have you coming back for seconds.
If you’re cutting back on sodium, and looking for healthy dessert recipes. This tropical-inspired dessert will help you keep on track. With only 15mg of sodium per serving, it’s a lightened-up version of the classic pineapple crisp.
Bonus: It’s also lower in sugar and fat, making it perfect for those watching their overall intake. In fact, all the sugar comes from the pineapple itself.
Not only is this pineapple crisp low in sodium, but it’s also incredibly easy to make. And the sweet, juicy pineapple base contrasts perfectly with the buttery, spiced oat topping. It’s a surefire low sodium dessert when you’re serving it at a family gathering or enjoying it solo some evening.
The low down on Low Sodium Pineapple Strudel Crisp
A traditional pineapple crisp can contain up to 300mg of sodium per serving, thanks to added salt, regular baking powders, and salted butter. My version cuts that number down to a fraction at 15mg.
Sodium is lowered simply by using low or no salt items and just not adding any salt. Trust me, it will not be missed in the slightest.
Not only is this recipe low in sodium, but it is almost less than half the fat and sugar of most recipes out there.
| Sodium Comparison | |
| Typical recipe per serving | 150-300mg |
| Sodium per serving this recipe | 15mg |
| Calories per serving | 203 |
| Recipe makes (6) – equal Servings | 1 |
Ingredients
- Pineapple, whole, or canned crushed pineapple. The star of the dish, brings natural sweetness and a tropical vibe.
- All-purpose flour – Forms the base of the crumbly topping.
- Old-fashioned oats – Adds texture and a nutty flavor.
- Swerve brown sugar replacement – Keeps it sweet without added sugar.
- Hain Featherweight baking powder (sodium-free) – Helps the topping rise slightly for a perfect crisp.
- Large egg – Binds the topping ingredients together.
- Silk dairy-free unsweetened plain coconut milk – Adds moisture while keeping it light on sodium.
- Unsalted butter, cubed – Dots the topping with buttery goodness.
- Ground roasted cinnamon – Enhances the tropical flavors.
- Ground nutmeg – Adds a warm, spiced note.
- Ground clove – A little goes a long way to deepen the flavor.
- Maraschino cherries (optional) – For garnish and an extra pop of color.
Find the full printable recipe with specific ingredients and measurements below.
How to make low sodium pineapple strudel crisp
1 – Prepare the pineapple, cutting into 3/4″ chunks.
2 – Crush one-half of the chunks and drain. Enjoy a glass of juice!
3 – Spread crushed pineapple on the bottom then layer drained whole chunks on top.
4 – Whisk the egg with a fork to the same consistency.
5 – Add dry ingredients to bowl and mix. Add egg and a couple Tbsp’s Silk coconut milk.
6 – Mix till dry ingredients are moist but still crumbly adding small amounts of milk as required.
7 – Spread the mixed strudle on top evenly.
8 – Place cubed butter evenly over the top and place in the oven.
9 – Baked dessert with crunchy topping and bubbling pineapple juices.
Click to see the full printable recipe with specific instructions below. 👇
Recipe variations
- Berry Pineapple Crisp: Add a cup of mixed berries to the pineapple base for a tart twist.
- Nutty Crunch Topping: Mix chopped pecans or walnuts into the topping for extra crunch.
- Spiced Pineapple Apple Crisp: Add sliced apples to the base for a sweet and spicy medley.
- Coconut Lovers’ Crisp: Sprinkle shredded coconut over the topping before baking.
What compliments this low sodium pineapple dessert?
This low sodium pineapple strudel crisp dessert is versatile and pairs beautifully with:
- Vanilla Ice Cream: A classic pairing for a warm, tropical treat.
- Whipped Cream: Adds a light, fluffy texture to balance the crisp.
- Coconut Cream: For a dairy-free, tropical flair.
- A robust after dinner coffee or tea: The perfect cozy beverage to round out your dessert.
How to store and reheat your leftovers
Refrigerator: Store in an airtight container for up to 4 days. Reheat the whole baking dish in the oven at 350°F until warm.
Microwave: Heat individual portions for 20-30 seconds.
Can I freeze extras?
Yes! Let the pineapple crisp cool completely, then transfer individual portions to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in the microwave for about 30 seconds.
FAQ’s about this fruit dessert
Yes, just thaw and drain it thoroughly before using.
Substitute with your preferred brown sugar replacement or regular brown sugar if sugar isn’t of much concern.
Yes, you can bake ahead the previous day and reheat in the oven till warm. If preparing the crisp unbaked in advance, it is best to keep the fruit and crumble topping separate. Then add crumble and butter just prior to baking. This will ensure the topping won’t absorb too much pineapple juices beforehand.
Sure! Replace them with additional flour for a smoother topping.
Absolutely! Use a 9×13-inch dish and bake for 50-55 minutes.
Although similar, the main difference is that a crisp always contains oats, while crumbles only contain them sometimes. I don’t make the rules. 🤔
A few other low sodium desserts to enjoy!
- Have fresh peaches? Low Sodium Peach Cobbler
- The King of pie desserts Low Sodium Pecan Pie Cobbler
- Is it strawberry season yet? Low Sodium Strawberry Cobbler
Are you inspired to make this Low Sodium Pineapple Studel Crisp Recipe filled with naturally sweet, juicy pineapple and a flavorful crisp, buttery strudel topping? Whether served hot or cold it’s easy to make in a short time and so worth it! Enjoy!
If you try it, please let me know how it turns out. Feel free to like and follow me on Facebook and Pinterest to get future tasty updates.
Low Sodium Pineapple Strudel Crisp
Ingredients
- 1 pineapple whole, cut & cubed about 3/4" (or 2 (20 ounce) cans pineapple chunks, well drained)
- 1 cup all-purpose flour
- ½ cup old fashioned oats
- 1 cup Swerve brown sugar replacement
- 1 teaspoon Hain’s Featherweight baking powder sodium free
- 1 large egg
- 1/4 cup Silk dairy free unsweetened plain coconut milk
- 4 Tablespoons unsalted butter (half stick cubed small)
- 1 teaspoon roasted cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- Maraschino cherries to top. (optional)
Preparation
- Preheat the oven to 350 degrees F. You'll need a ceramic or glass 9 x 9 baking dish on hand.
- Prepare your pineapple, cutting into bite size chunks. Crush about ½ of the cubes. Drain excess liquid.1
- If using canned pineapple drain well and crush pineapple from one can and drain again.1
- Spread crushed pineapple into a 9 x 9 inch square baking pan, then add remaining chucks on top.
- Mix flour, brown sugar, Hain baking powder, oatmeal and spices in a medium bowl. In a small bowl or cup whisk the egg with a fork, add egg and mix until well combined. Add milk by tablespoon till just moist but still crumbly.
- Spread mixture evenly over the pineapple. Dot the cubed butter evenly on top of mixture.
- Bake in the preheated oven until the top is lightly browned and juices are bubbling. About 40 – 45 minutes.
- Serve hot or cold. Enjoy!
Optional:
- Garnish with Maraschino cherries, coconut flakes, whipped or ice cream.
Notes ______________________________________________
- Besides creating a different texture, crushing 1/2 and further draining of the pineapple helps reduce the juices. Don’t worry the finished recipes will still have a lot of juice.
- Save the juice for a refreshing glass of pineapple juice!
- Interestingly all the sugar in the recipe comes from the pineapple!
- Makes 6 equal servings
Utensils & special ingredients used
I use, own and recommend these products and ingredients used in this recipe and I may earn commissions from qualifying purchases.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.
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