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You are here: Home / Recipes / Baking / PINEAPPLE CRUMBLE WITH BUTTERSCOTCH SAUCE

PINEAPPLE CRUMBLE WITH BUTTERSCOTCH SAUCE

September 29, 2013 By Manu 3 Comments

Pineapple Crumble

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

Pineapple Crumble
5 from 1 vote
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Pineapple Crumble with Butterscotch Sauce

The recipe for a scrumptious dessert: Pineapple Crumble with Butterscotch Sauce!

Course Dessert
Cuisine International
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Manuela Zangara

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

  1. Put the cream, brown sugar and butter in a pot and stir over medium heat for 5 minutes.
  2. 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.

Crumble

  1. Mix the cubed pineapple and the butterscotch in an oven proof dish.
  2. 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).
  3. Use these crumbs to top the pineapple in the oven proof dish.
  4. 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.
  5. Serve warm with a dollop of double cream or vanilla ice cream and some extra butterscotch sauce

Pineapple Crumble

Pineapple Crumble

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Related Posts:

  • Apple Skillet Cookie with Maple Butterscotch Sauce
  • Caramel Apple Bars
  • Cherry Frangipane Cake
  • Razzleberry Pie
  • BANANA CAKE WITH MAPLE BUTTERSCOTCH SAUCE

Filed Under: Baking, Cakes, Desserts, Fruits, Sauces Tagged With: baking, butterscotch, cake, caramel, crumble, dessert, fruits, pineapple, sauces, sweets, tea time

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Comments

  1. Betsy @ Desserts Required says

    September 30, 2013 at 8:06 am

    Great punt. You certainly turned your leftovers into something delicious!

    Reply
  2. Christina says

    September 30, 2013 at 3:19 pm

    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!

    Reply
  3. Dina says

    October 2, 2013 at 12:33 am

    looks delish!

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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