Description
This Pineapple Crumble with Cinnamon & Coconut is a tropical twist on a classic dessert, combining sweet and tart pineapple with fragrant cinnamon and crunchy coconut. It’s an easy-to-make treat that is oven-ready in just 15 minutes and baked to golden perfection, perfect for serving warm with vanilla ice cream.
Ingredients
For the Fruit Base
- 500 g Fresh pineapple chunks (peeled, cored, and chopped)
- 2 tablespoons Light brown sugar
- 1 tablespoon Cornflour (cornstarch)
- 1½ teaspoons Ground cinnamon
For the Crumble Topping
- 125 g Plain flour (all-purpose)
- 85 g Butter (chilled)
- 2½ tablespoons Granulated sugar
- ¼ teaspoon Salt
- 2½ tablespoons Desiccated coconut
- 30 g Oats
- 2½ tablespoons Demerara sugar
Instructions
- Preheat and prepare dish: Preheat the oven to 180°C (350°F, Gas Mark 4) and grease an ovenproof dish with butter to prevent sticking.
- Prepare the pineapple: Remove the ends, skin, eyes, and core from the pineapple. Chop the fruit into small pieces and place them in a mixing bowl. Sprinkle the ground cinnamon, light brown sugar, and cornflour over the pineapple and gently mix with a spoon to evenly coat and combine.
- Make the crumble topping: In a separate bowl, rub the chilled butter into the plain flour, salt, and granulated sugar using your fingertips until the mixture resembles coarse breadcrumbs. Then add the desiccated coconut, Demerara sugar, and oats, briefly rubbing them into the mix with your fingers for about 20 seconds, ensuring an even distribution.
- Assemble and bake: Transfer the prepared pineapple fruit base into the greased ovenproof dish. Spoon the crumble topping evenly over the pineapple. Bake in the preheated oven for 25-30 minutes, or until the fruit is bubbling and the topping has turned golden brown. If the coconut topping starts to brown too quickly, loosely cover the dish with foil to prevent burning.
- Rest and serve: Remove the crumble from the oven and let it sit at room temperature for 10-15 minutes to set slightly before serving. This dessert pairs beautifully with vanilla ice cream or cream.
Notes
- Using fresh pineapple is key for the best flavor; canned pineapple will be too wet and may alter the texture.
- If you prefer a less sweet dessert, reduce the amount of sugars in the fruit base and topping accordingly.
- For a nutty twist, try adding chopped nuts like macadamia or pecans to the crumble topping.
- If coconut browns too fast, covering with foil helps prevent burning without affecting baking time significantly.
- This dessert can be served warm or at room temperature, and leftovers store well in the refrigerator for up to 2 days.
