Description
This Pineapple Crumble with Black Pepper will Shake Things Up
Ingredients
Units
Scale
For the crumble:
- 1 cup all-purpose flour (125g)
- 1 heaping cup of rolled oats
- 4 packed tbsp of brown sugar
- scant 1/4 cup of granulated sugar
- 1 stick of butter, cubed
- Big pinch of salt
- 1 tablespoon of cold water
for the pineapple:
- 1 large pineapple, peeled, cored, and cut into small cubes (about 700 – 750g of fruit)
- 1 scant cup of water (200ml)
- splash of vanilla extract
- 1/2 tablespoon granulated sugar
- Pinch of salt
- 4 – 5 freshly ground cardamom pods
- 7 – 8 big turns of freshly ground black pepper
Instructions
For the crumble:
- Add all of the crumble ingredients except for the water into the bowl of a stand mixer, and combine with paddle attachment.
- When the butter has combined with the dry ingredients and is about the size of small peas, add the tbsp of water. Continue to combine until the crumble holds together pressed in your palm.
- Set crumble asid in the fridge while you prep the pineapple.
For the pineapple:
- Pre-heat oven to 400 degrees F.
- In a stove top pot, add the cubed pineapple, water, vanilla, sugar, salt, and fresh ground cardamom.
- Bring the pineapple up to a simmer over a medium-high heat for about 20-25 minutes until the liquid has reduced by about half and the pineapple has softened just slightly.
- Remove from heat, and add black pepper. Stir to combine.
- To assemble:
- In an oven safe baking dish, spread the cooked pineapple into an even layer. Add another turn or two of pepper.
- Add the crumble into an even layer over the top of the fruit.
- Place baking dish in oven and bake for about 30 – 40 minutes, until the crumble has turned golden brown.
- Remove from oven and let cool slight. Serve with ice cream and enjoy warm.