Preheat the oven to 180'C.
Crush the walnuts gently in a pestle and mortar.
Place the flour, butter, cinnamon, ground almonds, demerara sugar and the crushed walnuts in a bowl and rub together with the tips of your fingers to make a crumble. Spread the crumble mix on to a silicone lined baking sheet and bake for 12 to 15 minutes or until golden brown.
Remove the skin from the pineapple and dice the flesh into small cubes. Heat the caster sugar in a sauce pan until it has caramelised. Add the pineapple pieces and cook for 3 minutes or until the pineapple is nicely coated in the caramel and the fruit has softened. Sprinkle in a touch of cayenne pepper.
Place the pineapple into a blender and pulse until smooth.
Allow the mixture to cool and then place in the fridge until cold.
Spoon the pineapple puree in the bottom of a mini cocotte or yogurt pot, top with Chobani yogurt and sprinkle the nut crunch over the top.
«Depending on the season you can try using all sorts of fruits such as peach or strawberries. The cooking time of the fruit will depend on its ripeness.»