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
