16 oz. crushed or chunked canned pineapples drained (reserve juice)
1 1/4 c. liquid (juices and water)
1 tsp. cinnamon
2 tbsp. cornstarch
3 tbsp. cold water
2 c. flour
1 c. butter
1 c. sugar

Simmer pineapple, cinnamon and juices about 1 minute. Mix cold water and cornstarch until dissolved, add to filling and simmer for 5 minutes. Allow to cool.

Cream butter and sugar, blend in flour until crumbly, divide into two parts. Sprinkle 1/2 of topping (bottom) into a 8 x 8 x 2 inch pan. Gently pour in cooled filling, sprinkle remaining topping over pineapple. Bake at 350 degrees for 40 to 45 minutes until lightly browned.