During this long, dark month, you may find much-needed comfort in this Pineapple & Black Pepper Crumble recipe. It’s almost too easy to make, and will warm, soothe and satiate. May the vibrant pineapple inspire joyful memories of faraway places and warmer climes!
Simply swap out the butter for a dairy-free alternative to transform this into a wonderful plant-based pudding. Serve warm or cold, on its own, or with custard or a scoop of ice-cream.
METHOD
Step 1
Trim the pineapple off its skin, prising out the “eyes”, and cut into 2cm chunks, discarding the hard core.
Step 2
Place the pineapple chunks in a saucepan and add 200ml water. If using a vanilla pod, split in half, run a knife down the length to remove the seeds and add the seeds and pod to the pan. (If using extract, it goes in later.) Simmer over medium-low heat for 20–25 minutes or until the pineapple is soft, stirring occasionally. If the pan starts to become dry, add a little more water.
Step 3
Meanwhile, make the crumble. Mix the dry ingredients in a large bowl. Add the butter or plant-based alternative and rub in with your hands until fully incorporated; there should be no loose flour left.
Step 4
Heat the oven to 200°C/Fan 180°C/Gas 6.
Step 5
Once the pineapple is soft, add the sugar and simmer for a further 5 minutes. Add the black pepper and vanilla extract, if using. Turn off the heat and set it aside.
Step 6
Spread the pineapple mixture in a medium baking dish and top with the crumble mix. Bake for 30–40 minutes, until the topping, has formed a lovely golden crust.
For those who like to plan ahead, you can prepare the crumble topping in advance, but don’t apply it until you’re ready to bake.
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