Pineapple and coconut crumble

I love making crumbles, it is an easy-to-make dessert, can be made ahead and kept in the fridge and then baked just before serving and is delicious served with cold ice cream or some runny custard. I have often made apple crumble but the idea of using pineapple as the fruit base had been playing in my mind for a while.
I used a tin of pineapple, chopped it up and mixed it with a little sugar, some of the juice from the tin and also a little lime juice. The fruit is then poured into a baking dish.

arrange pineapple in the baking dish

 For the crumble, I made a crumble topping of flour, sugar, and butter and added some freshly grated coconut ( you can use desiccated if you don't have fresh), and a touch of vanilla.

crumble topping

Sprinkle the crumble topping on top of the pineapple and pop into the oven. If serving later, I just pop it into the fridge and then bake it about an hour before serving.

Top fruit with crumble topping

Once baked, serve warm, with some cold ice cream of some runny custard. I cheat when it comes to custard by using ready made custard powder, just followed the directions on the tin ( not the Maldivian style custard), this one has to be pourable custard.

Yield: 6

Pineapple and coconut crumble

ingredients:

Fruit base

• 1 tin pineapple
• 2 tsp cornflour ( level tsp)
• 1/4 cup sugar
• 2 tbsp pineapple juice from the tin
• 1 tsp freshly squeezed lime juice
• pinch of salt

Crumble topping

• 1 cup flour
• 100g cold butter
• 1/2 cup  sugar
• 1/4 cup freshly grated coconut
• 1 tsp vanilla essence
• pinch salt

instructions:

How to cook Pineapple and coconut crumble

Fruit base

1. Chop the pineapple into small pieces, and place in a bowl. Add cornflour, pineapple juice, lime juice, and tiny pinch of salt. 
2. Arrange the prepared fruit in a lightly buttered baking dish. Set aside. Dish size can be about 6 cup capacity round or rectangular dish.

Crumble topping

1. Preheat oven to  180 Degrees C.  
2. In a mixing bowl, sift the flour, and add salt, coconut and vanilla essence.
3. Rub the butter into the flour mixture, using your fingertips.  The mixture should look like a rough breadcrumbs mixture, but slightly more sticky. 

Assembling and baking

1. Top the pineapple mixture with the crumble mixture. Don't press down.  
2. Place in the oven, middle shelf, and bake for about 45 minutes, till the top is golden and the bottom is bubbling.
3. Remove and let it cool a little. Serve with cold custard or vanilla ice cream
4. * Prepare the custard, if serving with custard, while the crumble bakes and chill it so by the time it's time to serve it's cold.  

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