Roasted pineapple with cinnamon crumble Recipe

Pineapple cooked in a homemade caramel sauce and served with a crumble topping.

  • Preparation
    10mins
  • Cooking time
    20mins
  • Rest time
    0mn
Rate this recipe
(12 votes) 4.3/5
Ingredients
Pour people
  • For the crumble
  • Unsalted butter : 125 g
  • Caster sugar : 125 g
  • Ground almonds : 125 g
  • Ground cinnamon : 5 g
  • Plain flour : 125 g
  • For the fruit
  • Caster sugar : 100 g
  • Vanilla pod(s) : 1 whole
  • Pineapple : 0.5 whole
Method
  • 1. FOR THE CRUMBLE

    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.

  • 2. FOR THE PINEAPPLE

    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.

Chef's tip

«Add a couple of cardamom pods to the caramel to give this dessert a different flavour. Remove the pods before serving.»

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