Fresh pineapple crumble

April 12, 2012  • 

 

Yet another dessert inspired by Femme Actuelle of this week, streamlined to make it faster. A bite of this buttery crumble is offset by the tangy/sweet/mellow pineapple and banana slice. Not too shabby with a dollop of cream either.

INGREDIENTS: 8 servings

  • 100 g. of whole-wheat flour (can use regular white all-purpose)
  • 125 g. of unsalted butter
  • 60 g. of grated coconut
  • 75 g. of sugar (brown or raw best)
  • 40 g. of almond flour (can omit)
  • 1/4 cup of grape molasses or honey (optional)
  • 1/3 cup of dark rum (optional)
  • 1 pineapple
  • 2 bananas
  • Whipped cream in a can or topping or vanilla ice-cream (optional)
METHOD: Preheat the oven to 375F.
  1. Place the flour, almond flour, sugar, and coconut in the mixer or food processor bowl. Mix for a few seconds till combined. Add the butter (previously cut in small chunks) and grape molasses or honey and process till the mixture hold together. Pat into a greased and floured 9X13 pan.  Place in the oven and bake for 10 minutes. Remove and set aside. Crumble the mixture with a couple of forks.
  2. Peel and cut the pineapple into small bite-size chunks. Cut the bananas into slices. Mix the two and set aside. With your fingers, cut the crumble into crumbs. To assemble the dessert, place a cup of pineapple and banana in each bowl, add the crumble and bake for a few minutes in the oven till browned. Serve warm with some cream or vanilla ice-cream.
NOTE: In the Femme Actuelle version, the fruits are first cooked briefly over the stove in a little butter and sugar till slightly caramelized, then 1/2 cup of dark rum is poured over the fruit mixture and flambéed; then the recipe is the same as step 2.



Comments

12 Comments  •  Comments Feed

  1. Rosa says:

    I’d love some for breakfast! Delicious.

    Cheers,

    Rosa

  2. Meister@Nervous Cook says:

    I go NUTS for pineapple this time of year: Must be because it looks like the sun, which we’ve only recently started getting any of again. I also love a crumble, so you’ve put together a real winner with this one!

  3. Oui, Chef says:

    This is a beautiful thing, like a trip to the tropics without all the hassle of airport security!

  4. Belinda @zomppa says:

    What a wonderful dish! So fresh and sweet!

  5. bananawonder says:

    Mmmm love baked pineapple! No too shabby at all.

  6. Priya says:

    omg, droolworthy and super exotic crumble..

  7. Heidi @ Food Doodles says:

    Mmm, I love this idea! It looks delicious 🙂

  8. Jamie says:

    Mmmm Joumana, this is wonderful! I have so been meaning to make a crumble for ages and may take bits and pieces of your recipe as I so love the flavors – the coconut and almond flour are perfect to add extra crunch and flavor. Love pineapple but one rarely sees it in a dessert like this. Perfect!

  9. Alicia (Foodycat) says:

    This looks wonderful! I’ve never had pineapple in a crumble before, but it sounds like such a good idea!

  10. gloria says:

    this pineapple crumble look wonderful!!

  11. domi says:

    ” L’ananas ” nous à fait un dessert très gourmand sous sa croûte dorée…

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