Pineapple and coconut crumble

Pineapple and coconut crumble
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 50 gr white flour
  • 50 gr oat meal
  • 50 gr sugar
  • 50 gr butter
  • ½ tspn salt
  • 25 gr desiccated coconut
  • 1 gr salt
  • ½ pineapple
  • ½ lime
  • 25 gr desiccated coconut
  • 4 tbspn sliced almonds
  • 400 gr yoghurt
  1. Preheat the oven to 180 °C.
  2. Mix the white flour, oatmeal, sugar, salt and desiccated coconut.
  3. Crumble to cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Peel and dice the pineapple. Toss them with the zest of the lime and desiccated coconut in a greased ovenproof dish.
  5. Spread the crumble mixture on top.
  6. Bake the crumble for 20 min or until the top is cooked and golden.
  7. Toast the almonds in a dry pan until golden.
  8. Serve the crumble with the toasted almonds and yoghurt.
Stuff to know
It is possible to make the crumble topping (half) a day ahead and store in the fridge until needed.
Add some chopped chocolate to the pineapple filling.
Cut the pineapple in half, scoop out the flesh and return to the pineapple. Top with the crumble mixture and bake until done.