Crispy Amish Cinnamon Flop – Better Than Takeout
Crispy Amish Cinnamon Flop is the ultimate comfort dessert, ready in just 30 minutes. After making it dozens of times, I’ve discovered the trick to a perfect golden crust. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Garlic Steak Tortellini and Garlic Rosemary Focaccia Muffins.
Why This Crispy Amish Cinnamon Flop – Better Than Takeout Is Pure Comfort
- Golden, crispy topping
- Gooey, warm center
- Easy, 30-minute recipe
- Better than takeout
What You'll Need for Crispy Amish Cinnamon Flop – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 2 cups canned crushed pineapple, drained
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Optional: Whipped cream, for serving
- Optional: Vanilla ice cream, for serving
📝 Ingredient Notes
- all-purpose flour: You can substitute with a gluten-free flour blend.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes mixing easy and quick → See on Amazon
- Pyrex Glass Baking Dish — Even heat distribution for perfect baking → See on Amazon
How to Make Crispy Amish Cinnamon Flop – Better Than Takeout
- Preheat oven: Preheat oven to 350°F (175°C).
- Mix dry ingredients: In a large bowl, combine flour, sugars, baking powder, salt, and cinnamon.
- Add wet ingredients: Stir in melted butter and drained pineapple.
- Press into pan: Press mixture firmly into a greased 8×8-inch baking dish.
- Bake: Bake for 25-30 minutes, until golden and crispy.
Cook's Tips for Perfect Crispy Amish Cinnamon Flop – Better Than Takeout
- Common mistake and fix: Avoid overmixing the batter to prevent a tough crust. Mix just until combined.
- Pro tip: Press the mixture firmly into the pan for a crispy top and gooey center.
- Substitution tip: You can substitute the pineapple with apples or peaches for a different flavor.
Storing & Reheating Crispy Amish Cinnamon Flop – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can prepare the batter ahead of time and store it in the fridge for up to 24 hours.
Freezing Crispy Amish Cinnamon Flop – Better Than Takeout
Freeze for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For a crunchier topping, press the mixture into the pan and then sprinkle some extra sugar on top before baking.
- Make-ahead: You can bake this ahead of time and reheat before serving.
- Troubleshooting: If the topping is not crispy, bake for a few more minutes or broil for a short time, watching closely to prevent burning.
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Crispy Amish Cinnamon Flop – Better Than Takeout
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 2 cups canned crushed pineapple, drained
Seasonings
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Optional Toppings
- Whipped cream, for serving
- Vanilla ice cream, for serving
Instructions
- Preheat oven: Preheat oven to 350°F (175°C).
- Mix dry ingredients: In a large bowl, combine flour, sugars, baking powder, salt, and cinnamon.
- Add wet ingredients: Stir in melted butter and drained pineapple.
- Press into pan: Press mixture firmly into a greased 8×8-inch baking dish.
- Bake: Bake for 25-30 minutes, until golden and crispy.
Notes
- Chef tip: For a crunchier topping, press the mixture into the pan and then sprinkle some extra sugar on top before baking.
- Make-ahead: You can bake this ahead of time and reheat before serving.
- Troubleshooting: If the topping is not crispy, bake for a few more minutes or broil for a short time, watching closely to prevent burning.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds.
- Make ahead: You can prepare the batter ahead of time and store it in the fridge for up to 24 hours.
Nutrition Per Serving
- Calories: 350
- Protein: 2g
- Fat: 10g
- Carbs: 60g
- Fiber: 1g
- Sugar: 40g
- Sodium: 180mg
- Cholesterol: 25mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Amish Cinnamon Flop – Better Than Takeout FAQs
Yes, you can use fresh pineapple. Drain and chop it finely before using.
Overbaking can cause the topping to become dry. Be sure to check the flop at the minimum baking time.
Yes, you can. The baking time may vary, so keep an eye on it to prevent overbaking.
This recipe is not gluten-free as written. Use a gluten-free flour blend to make it gluten-free.
Yes, this is a great dessert for Thanksgiving. It's easy to make ahead and reheat.
A Warm Final Note
I can’t wait for you to try Crispy Amish Cinnamon Flop – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
