Roasted pineapple and almond crumble recipe
Give classic crumble a makeover with juicy pineapple, perfect for adding a tropical twist to your favourite dishes. Roasting pineapple makes it extra delicious and the sticky, caramel flavour works wonderfully with zesty almond oat crumble. Serve this pineapple recipe with a scoop of vanilla ice cream for a surprisingly easy dessert idea.
See method- Serves 4
- 5 mins to prepare and 35 mins to cook
- 272 calories / serving
Ingredients
- 40g unsalted butter
- 2 tbsp maple syrup
- 1 cinnamon stick
- 1 vanilla pod, halved
- 1 medium pineapple, peeled, cored and sliced
- vanilla ice cream, to serve (optional)
For the crumble topping
- 25g plain flour
- 25g demerara sugar
- 25g flaked almonds
- 25g porridge oats
- 1 orange, zested
Each serving contains
- Energy
- 1140kJ 272.0kcal
- Fat
- 13g
- Saturates
- 5g
- Salt
- 0.0g
- Sugars
- 26g
of the Reference intake
Carbohydrate 37.8gProtein 3.5gFibre 4.0g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat a large ovenproof frying pan over a medium heat and melt 15g butter with the maple syrup, cinnamon stick and vanilla pod. Once bubbling, add the pineapple. Cook for 2 mins each side until starting to caramelise, then bake for 20 mins.
- Meanwhile, put the remaining butter and the flour in a food processor and pulse to breadcrumbs. Add the remaining crumble ingredients, pulse a couple of times to combine, then tip onto a baking tray. Bake for 10 mins.
- Discard the cinnamon stick and vanilla pod and spoon the pineapple into bowls. Top with the crumble mixture and serve with a scoop of ice cream, if you like.
- See more Pineapple recipes
