Apple And Pineapple Crumble


Apple and pineapple crumble is aged-old British comfort food at its best. This is a rather a new recipe for me, as I’ve always been a fan of apple crumble and the traditional pairing of apple and cinnamon works perfectly. Of course, coconut oil is my cooking ingredient of choice at the moment, adding an unique dimension to this crumble.


It’s possible that pineapple crumble with notes of coconut and cinnamon will become your new go-to dessert recipe. This simple dessert may be oven-ready in 15 minutes and pairs well with vanilla ice cream thanks to the sweet and tangy tropical flavors.

When compared to more conventional fruit crumbles, this very tropical pineapple crumble with cinnamon and coconut is a delicious variation.

Additionally, this pudding is a perfect way to transition out of winter without completely giving up comfort food because fresh pineapple is at its best in the springtime in the UK.

The greatest accompaniment for this pineapple crumble is a scoop of ice cream, so serve it with that. Ice cream flavors that go well together include vanilla, coconut, and pineapple.


Four reasons! This pineapple crumble is:

  • quick & easy – it can be in the oven in around 15 minutes
  • surprising – nobody will be expecting tropical fruit underneath that crisp crumble topping
  • easy to make in individual serving pots or one large one
  • generously proportioned – it can serve 4 hungry diners or stretch to 5 more dainty servings with ease


The greatest option for this recipe is fresh pineapple, so try your hardest to use that. You’ll need a medium-sized, ripe one that, after the skin and undesirable core have been removed, will yield about 500g of fruit.

I added some cornflour along with the pineapple. When coupled with sugar, this makes the pineapple juice lusciously juicy.

To add both texture and flavor to the crumble topping, I used desiccated (shredded) coconut. Although I got mine from the store, you could create your own.


Preparing the fruit takes only five minutes, but it is debatably the most time-consuming step in this recipe for pineapple crumble.

Step 1: Set the oven to 180C/350F/GM4 and butter-grease an oven-safe dish.

Remove the pineapple’s core, peel, “eyes,” and other parts in step 2. Cut into little pieces (if your pineapple yields too much fruit, the leftovers can be frozen). Add the cinnamon, brown sugar, and cornmeal to a bowl and mix well. With a spoon, combine

Step 3: Create the crumble topping by combining the butter, flour, and white sugar and combining them until they resemble breadcrumbs. Oats, demerara, and coconut are added after mixing; give them a quick rub with your fingertips (20 seconds)

Step 4: Spoon the topping over the pineapple in the prepared dish and bake for 25 to 30 minutes, or until the fruit is bubbling and the topping is browned (cover loosely with foil if the coconut appears to be browning too quickly)

Before serving, allow it sit at room temperature for ten to fifteen minutes

Apple crumbles are great but this pineapple and coconut version is better

Pineapple and coconut, traditionally a summer duo, shine in this cool-weather crumble.


  • 80g unsalted butter
  • 1 (1.7kg) pineapple (we used Bethonga Gold), peeled, core removed, roughly cut into 2cm pieces
  • 130g palm sugar, grated (substitute brown sugar)
  • 180ml good-quality coconut cream
  • 4 kaffir lime leaves, bruised
  • Finely grated zest of 1 lime
  • Shaved coconut, to serve


  • 3/4 cup (110g) plain flour
  • 1/3 cup (80g) brown sugar
  • 1/3 cup (50g) cashews, roughly chopped
  • 2 1/2 tbs shredded coconut
  • 1/2 tsp ground cardamom
  • 80g lightly salted butter, chilled, cut into 5mm pieces


  1. Set the oven at 180 C. A big baking pan should be greased and lined with parchment paper.
  2. To make the crumble, combine in a sizable bowl the flour, brown sugar, cashews, coconut, and cardamom. To make coarse crumbs, add butter and combine the flour mixture with your fingertips. Spread on the prepared baking sheet, then bake for 15-20 minutes, tossing once or twice, until golden brown. Place aside and allow to fully cool.

3.Butter should be heated in a sizable, deep heavy-bottom frypan over high heat for a couple of minutes, or until it begins to brown. Stir in the pineapple after adding it. Sprinkle the sugar on top and heat for 4-5 minutes, stirring regularly, until the sugar dissolves and bubbles.

  1. Stir in the coconut cream, kaffir lime leaves, and lime zest. Until the pineapple is soft and the sauce has thickened, bring the mixture to a boil, then reduce heat to medium-low and simmer for 15–20 minutes. Transfer to a 1.25-liter heatproof dish. To serve, place the crumble over top and garnish with the coconut shavings.

Apple Crumble

  • Preparation and cooking time
    • Total time50 mins
    • Plus cooling time
  • Easy
  • Serves 12

Enjoy this classic, warming desert guilt-free with custard, and you’ll just keep coming back for more!


  • 5 heaped tbsp margarine/butter
  • 2 heaped tbsp caster sugar
  • 10 heaped tbsp wholemeal/plain flour
  • 55g oats
  • 2 heaped tbsp brown sugar
  • 5-6 apples
  • 3 tbsp any flavour juice (EG cherry, pineapple etc)
  • Splash of water
  • Custard to serve (optional)


  • STEP 1Heat the oven to 180°C or gas mark 5.
  • STEP 2Combine the flour, oats, caster sugar, butter/margarine, and combine until the mixture resembles breadcrumbs. Try to create tiny crumbs, but avoid making them so tiny that they resemble powdered crumble.
  • STEP 3 Place the apples, cut into small chunks, in a large dish. Add the brown sugar, juice, and a splash of water, and stir to combine.
  • STEP 4 When ready, top the apple mixture with the crumble and bake for 25 to 40 minutes, or until the apples are tender and the crumble is golden.
  • STEP 5Allow to cool, then serve with custard and take pleasure!


Can I use tinned or frozen pineapple

Without a doubt, this recipe is best made with fresh, ripe pineapple. However, should this not be available tinned or frozen fruit can be used instead.

For tinned, pick pineapple that is canned in juice rather than syrup and take the time to drain the fruit well, to avoid a soggy bottom

Similarly, if using frozen pineapple, do let it full defrost and drain away the liquid – try defrosting in a sieve suspended over a bowl

Can I make it vegan?

Yes, this recipe can easily be made vegan. Simply replace the butter with a non-dairy alternative and add an extra pinch of salt to the crumble topping mix

Can I make it in advance?

This pineapple crumble is easy to make in advance – simply follow the recipe fully, let cool and store in the fridge for up to 24 hours.

Reheat in a moderate oven as required (20 minutes at 150C/ 300F/ GM2). It will be slightly drier than if eaten fresh, but only marginally so.

Avoid letting the cut fruit sit around for hours before baking the crumble as it will emit liquid that will sink to the bottom of the pan – that’s why I suggest cooking straight away and reheating.

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