Today’s recipe is a spur of the moment kind of recipe. I had some fresh pineapple in the fridge and some butterscotch sauce leftover from another dish and I knew they would taste delicious together. So, I came up with a quick dessert: pineapple and butterscotch crumble. We all loved it. The slight tanginess of the fruits is perfectly balanced by the sweetness of the sauce. I love crumbles as the filling always gets nicely stewed and becomes soft, while the topping is crunchy and… crumbly. Yum! I served it with a dollop of double cream (though vanilla ice cream would have worked great too) to cut through the sweetness of the cake. It was definitely a great use of leftovers! Enjoy!
- Put the cream, brown sugar and butter in a pot and stir over medium heat for 5 minutes.
- Increase the heat to high and bring to a boil. Reduce the heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly.
- Mix the cubed pineapple and the butterscotch in an oven proof dish.
- To make the crumble put the flour, butter and sugar in an electric mixer and mix until just combined (it will look like coarse breadcrumbs).
- Use these crumbs to top the pineapple in the oven proof dish.
- Top this with the shredded coconut and bake it in a pre heated oven at 180°C – 350°F for about 30 minutes or until golden.
- Serve warm with a dollop of double cream or vanilla ice cream and some extra butterscotch sauce