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Pineapple Crumble

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“When I saw this recipe in Appeal magazine, I knew that I had to try it. I love trying things that are "just a bit different". I served this warm with some vanilla ice cream. My DH said that it reminded him of Hawaii!!! This could be made easier by using 3 cans of pineapple chunks with their own juice”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 small pineapple, about 1-1/2 to 2 lb, peeled, quartered, and diced (core chopped and reserved)
  • 1 tablespoon butter
  • 4 tablespoons sugar, divided
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 tablespoon dark rum (or Grand Marnier)
  • 1 teaspoon cornstarch (mixed with 2 tsp water)
  • Crumble Topping
  • 1 14 cups flour
  • 13-12 cup sugar (depending on sweetness of pineapple)
  • 12 teaspoon vanilla
  • 14 cup butter, cut into fine dice

Directions

  1. Weight the diced pineapple and reserve 1 lb for the crumble. Process enough of the remaining pineapple, including the chopped core, in a food processor or juicer to obtain 1/4 cup juice, saving remaining juice for another use.
  2. Heat butter in a large saucepan and add the reserved 1 lb pineapple, 3 T of the sugar and vanilla. Saute over medium heat for 5 minutes. Transfer to a bowl. Place the reserved 1/4 cup pineapple juice, remaining 1 T sugar, lemon juice, rum and cornstarch mixture in a small saucepan.
  3. Cook over low heat, stirring constantly, until mixture thickens and clears. Add juice mixture to cooked pineapple and stir well to mix.
  4. To make crumble topping: Combine flour, sugar, vanilla and butter in a food processor. Pulse until mixture resembles bread crumbs; do not over mix.
  5. Preheat oven to 350. Transfer cooked pineapple mixture into a large dish. Sprinkle with the crumb topping and bake until golden brown, about 30 - 40 minutes.
  6. Serve warm.

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