Pineapple with crumble topping

Person Author: Maaike Calender June 27, 2015 Posted No Tags Comment No Comments

pineapplecrumble

 

For the crumble:

240grams of flour

120grams of sugar

120 grams of cold butter, cubed

 

you’ll also need a pineapple

and  about 250gram tub Greek yoghurt or other thick yoghurt or ice cream

 

serves 4: the crumble might stretch a bit further though 😉

preheat oven at 180degrees C

put  flour, sugar and butter in a bowl and lightly rub the butter into the flour and sugar.

do this quickly before butter melts too  much and leave bigger clumps as they make the best crumble bits.

spread  mixture out on a baking sheet and bake in the oven until golden brown, about 20-30 minutes, but keep your eyes on it! turn mixtures if it doesn’t colour evenly. let cool.

clean the pineapple, you could do slices like i’ve done or split it lengthwise to create “boat” shapes.

put a slice of pineapple on a plate and top with Greek yoghurt and sprinkle the crumble on top.

 

tips: flavour the crumble with almond flour or flaked almonds.

grill or use torch to caramelise pineapple with some confectionar sugar or honey.

i’ve scooped the yoghurt before hand into kitchen foil and froze the scoops so the yoghurt would keep it’s dome shape and have the texture of icecream, but you don’t have to.

 

recipe and photo Gardeninglady

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