Food & Wine
Pineapple gingerbread crumble
Cosy up with a bowl of this beautiful roasted pineapple crumble – the perfect way to bring a touch of endless Aussie summer to the dinner table during the colder months.
Serves: 4
Ingredients:
- 3/4 cup rolled oats
- 1/4 cup wholemeal flour
- 2 tablespoons slivered almonds, chopped finely
- 75g cold butter or cold coconut oil
- 3 tablespoons honey
- 1 small pineapple, peeled, cored and cut into chunks
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup water
- 2 tablespoons shredded coconut, to serve
Method:
- 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 one 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.
Tip: Serve with a scoop of vanilla ice cream or custard, but the crumble is just as delicious all on its own.
Recipe courtesy of Australian Pineapples.
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