Tuesday Treat

Pineapple and Black Pepper Crumble (Serves 4-6)

The arrival of October means it’s a good time to share a recipe for a warming crumble!…This is no ordinary crumble – the tang of the pineapple is beautifully complemented by the spice of the black pepper, it is a delicious and unusual take on the British classic crumble. The recipe is from the cookbook ‘Dishoom’, which is by the owners of the Indian restaurant chain of the same name. Once you’ve tried this crumble you may find it difficult to return to the classic fruit versions…

*This crumble recipe works well with gluten free plain flour – I used ‘Doves’.

1 large, fresh ripe pineapple (you need about 750g flesh)

1 vanilla pod or 2 teaspoons vanilla extract

100g granulated sugar

A few twists of black pepper

For the crumble:

100g plain flour (gluten free if required)

100g rolled oats

100g granulated sugar

100g salted butter, cubed at room temperature

To Serve:

Vanilla Ice-cream or a dollop of fresh cream

  1. Peel the pineapple, prising out the ‘eyes’ and cut the flesh into 2 cm chunks, discarding the hard core.
  2. Place the pineapple chunks in a saucepan with 200ml water. If using a vanilla pod, split it in half and run a knife down the length to remove the seeds, add both the seeds and the pod to the pan (if using vanilla extract you will need to add this later). Simmer over a medium-high heat for 20-25 minutes until the pineapple is soft. If the pan becomes a little dry add a little more water.
  3. Once the pineapple is soft, add the sugar and simmer for an extra 5 minutes. Add the black pepper and if using the vanilla extract instead of the vanilla pod, add it now. Turn off the heat and leave to one side.
  4. Meanwhile make the crumble. Mix the dry ingredients together in a large bowl. Add the butter and rub it into the mixture with your hands until it is fully incorporated – there should be no loose flour left.
  5. Spread the pineapple mixture in a medium baking dish and top with the crumble mixture. Bake in a preheated oven, 180’c fan, for 30-40 minutes until the topping has formed a golden crust.
  6. Allow to stand for 5 minutes then serve with vanilla ice-cream or a dollop of fresh cream (or custard!).

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