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!
Pineapple Crumble with Butterscotch Sauce
The recipe for a scrumptious dessert: Pineapple Crumble with Butterscotch Sauce!
Ingredients
Butterscotch Sauce
- 80 ml – 1/3 cup heavy cream
- 75 gms – 1/3 cup brown sugar
- 25 gms – 1 ¼ tbsp butter cubed
Crumble
- 320 gms – 11.25 oz. pineapple cubed
- 1/2 vanilla pod scraped
- 125 gms – 1 cup flour
- 65 gms – 1/3 cup sugar
- 65 gms – 4 ½ tbsp unsalted butter cubed
- 4 tbsp shredded coconut
- 2 tbsp butterscotch sauce +more to serve
- Double cream or vanilla ice cream to serve optional
Instructions
Butterscotch Sauce
Crumble
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Mix the cubed pineapple and the butterscotch in an oven proof dish.
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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).
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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.
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Serve warm with a dollop of double cream or vanilla ice cream and some extra butterscotch sauce
looks delish!
Only you could create something this amazing out of leftovers! I would LOVE this!! Have to try it next time I buy a pineapple! 🙂 Grazie, Manu!
Great punt. You certainly turned your leftovers into something delicious!