Painted Chef's Perfect Pineapple Crumble

This is a failsafe crowd pleaser. Serve with either vanilla ice cream or fresh cream.

The Painted Chef

Ingredients

Serves: 8 

  • 215g salted butter
  • 200g plain flour
  • 75g brown sugar
  • pinch of salt
  • 2 medium size pineapples
  • juice of 1 lemon
  • 150g sugar

Directions

Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

  1. Preheat oven to 200 C.
  2. Cut butter into 1cm cubes and place in freezer for 2 minutes.
  3. Place flour, brown sugar and salt in food processor bowl using the metal blade.
  4. Pulse food processor 4-5 times to mix ingredients.
  5. Add butter cubes one at a time to food processor so they do not stick together.
  6. Pulse 20-30 times or until the mixture looks like big breadcrumbs.
  7. Place this crumble topping in fridge until needed. (This can be done up to 2 days in advance.)
  8. Chop pineapple into 1cm cubes and mix with lemon juice and sugar.
  9. Place pineapple mixture into an oven proof casserole dish or individual ramekins.
  10. Top with crumble mixture.
  11. Bake for 40-45 minutes or until golden brown on top.

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