Pineapple cooked in a homemade caramel sauce and served with a crumble topping.
Pre-heat the oven to 180'C.
Rub the butter, sugar, cinnamon, ground almonds and flour between your fingertips to make a crumble. Spread on a baking tray and bake for 12 minutes.
Peel the pineapple, remove the core and the eyes and then cut into small pieces.
Melt the sugar over a medium heat to make a caramel. Add the seeds from the vanilla pod and the pineapple. Cook for 5 minutes then remove from the heat.
Serve in a glass and top with the crumble.
«Add a couple of cardamom pods to the caramel to give this dessert a different flavour. Remove the pods before serving.»