Friday, October 12, 2012

Allergy free tropical pineapple crumble recipe

It is raining and cold and windy here and I'm eating hot pineapple crumble like I'm in the tropics.

  • ¼ cup Nuttlex
  • 1 fresh pineapple, peeled, halved, cored, coarsely chopped
  • ½ cup brown sugar
  • Crumble
  • 2 cups flaked or dessicated coconut
  • ¼ cup Orgran all purpose flour
  • 2 tbsps honey
  • ¼ cup Nuttlex, melted

  • Preheat oven 180°C.
  • Melt the Nuttlex in a frying pan over medium heat.
  • Add the pineapple and sugar and stir to combine.
  • Cook, stirring, until sugar dissolves and the Nuttlex is completely melted.
  • Simmer for 10 minutes or until the pineapple is soft and syrup thickens.
  • Spoon the pineapple mixture into a small to medium baking dish (I chose a medium casserole dish).
  • Combine the flour, coconut, honey and extra Nuttlex in a bowl.
  • Sprinkle the coconut mixture over pineapple mixture.
  • Bake for 15-20 minutes or until crumble is golden brown.
  • Set aside for 5 minutes to cool.


  • For anyone who can have certain nuts like walnuts, pecans or cashews, then chopping up a few and adding them to the crumble will give it a bit more crunch. Alternatively, you could crush some banana chips and mix them through.
  • You could used some drained canned pineapple instead of fresh pineapple.

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