Pineapple Crisp

1 1/2 cups flaked coconut (I used 1 cup coconut and 1/2 cup rolled oats)
1 cup all-purpose flour
1 cup packed brown sugar (I used 1/2 cup)
1/2 cup butter or margarine, melted
1/8 teaspoon salt
FILLING:
3/4 cup sugar (I used 1/2 cup)
3 tablespoons cornstarch
1 (8 ounce) can crushed pineapple, undrained ( I used fresh chopped pineapple combined with bottled juice to make 10 oz.)
1 tablespoon lemon juice (I omitted this and it was fine)
1 tablespoon butter or margarine


In a bowl, combine the coconut, flour, brown sugar, butter and salt. Press 1-1/2 cups into a greased 9-in. square baking pan; set remaining mixture aside.
In a saucepan, combine the filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool; spread over crust. Sprinkle with reserved coconut mixture. Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack.
If you double the recipe it fits a 9x13 pan nicely. We served this with whipped cream and it was very yummy.