Fancy a simple, comforting, classic fruit crumble with a tropical twist? How about sweet, tangy, juicy pineapple chunks with a hint of cinnamon, all cozy under a blanket of buttery, coconutty crumble topping?

Can I use tinned pineapples?

The short answer is yes, but I personally wouldn’t use tinned pineapples for this as it’s a huge compromise on flavour. 

I’ve tried this recipe with both fresh and tinned pineapples. Although I enjoyed both, fresh pineapples are a lot juicier, sweeter, and more vibrant in flavour compared to tinned ones. Tinned pineapples have gone through processing and hence are a little softer in texture as well.

But of course, tinned pineapple is an option if you want pineapple and don’t have a fresh one to hand. Why not 🙂

Ingredients

Serves 4

For the filling

500g fresh pineapple
40g granulated sugar
1½ teaspoon cinnamon
1 tablespoon cornflour

For the crumble topping

70g plain flour
70g rolled oats
40g granulated sugar
2 tablespoon desiccated coconut
70g unsalted butter, cubed, room temperature

Method

1. Preheat the oven to 200°C.
2. Cut the pineapple into small chunks. Put in a baking dish, mix with sugar, cinnamon and cornflour.
3. Mix the dry crumble ingredients together in a large bowl. Add the butter and rub in with your hands until fully incorporated. There should be no loose flour left.
4. Spread the crumble mix over the pineapple mix in the baking dish. Bake for 30–40 minutes until the topping looks lovely and golden, and the pineapples are bubbling hot. Allow to stand for 5 minutes before serving.

Fancy more crumbly treats?

Have you tried pineapple crumble and do you prefer it or apple crumble? Share with me in the comments below 🙂

Janice xx