Pineapple crumble

Ingredients, serves 4

  • For the dough:
  • 150g of flour
  • 120g of butter
  • 50g of sugar
  • 1 pinch of vanilla powder
  • 1 pinch of salt

For the garnishing:

  • 1 fresh pineapple
  • 80g of sultanas
  • 30g of sugar
  • 30g of butter
  • 2cl of rum


  • Let the sultanas soak up a bit of lukewarm water in a saucepan.
  • Preheat the oven to 210 °C (gas mark 6-7). Quarter the pineapple, removing the fibrous core and outer skin. Cut the quarters into chunks measuring 1cm thick.
  • Heat 30g of butter in a non-stick pan then sauté the pineapple chunks for 2 minutes over a strong fire. Add the sugar and continuing sautéing for 2 minutes. Remove from heat, splash with rum, then set aside to cool.
  • Now it’s time to prepare the crumble: sift the flour into a large salad bowl, add the butter in slices along with the sugar, vanilla and salt. Work everything over with your hands so you get a coarse, almost sandy texture.
  • Drain the sultanas then place them in a baking pan with the pineapple.
  • Lightly arrange this mix in the pan, then cover evenly with the crumble dough. Pop the pan into the oven and let it bake for 20 minutes.

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