Pineapple gingerbread crumble


Recipe courtesy of Wholesome Cook [] for Australian Pineapples []

Serves: 4

Pineapple gingerbread crumble

Prep: 15 mins

Cook: 25 mins

  • 3/4 cup rolled oats
  • 1/4 cup wholemeal flour
  • 2 Tbsp slivered almonds, chopped finely
  • 75g cold butter or cold coconut oil
  • 3 Tbsp honey
  • 1 small pineapple, peeled, cored and cut into chunks
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 cup water
  • 2 Tbsp shredded coconut, to serve

Preheat oven to 180°C (160°C fan-forced).

To make the crumble, mix together the oats, flour, almonds, butter or coconut oil and honey until sticky breadcrumbs form. Place in the fridge for 5-10 minutes.

Meanwhile, prepare the pineapple: mix together the pineapple, ginger, cinnamon, cloves and water in a large baking dish.

Place coconut flakes in a small frying pan set over medium heat and toast for 1 minute.

Sprinkle the pineapple with crumble and bake for 25 minutes or until the crumble is golden and pineapple caramelised slightly.

Remove from the oven and serve topped with toasted coconut flakes. Serve with a scoop of vanilla ice cream or custard, but the crumble is just as delicious all on its own.

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