Pineapple Crunch

WHAT YOU'LL NEED:
3 tbsp colored sago, boiled and drained
1 can (439 g.) Del Monte Fresh Cut Sliced Pineapple, drained, each piece cut into 2
1 tbsp white sugar
1 cup brown sugar
10 cup all purpose flour
1/2 cup margarine or butter

HERE'S HOW:

1. Arrange sliced pineapple evenly in a 13" x 9" pan. Spread cooked sago all over. Sprinkle with white sugar.

2. Combine brown sugar and flour until well blended. Using pastry cutter or fork, cut in margarine in flour mixture. Sprinkle over pineapple. Bake at 375°F for 45 minutes. Cool and cut into squares.

Makes 9 servings