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!
- 80 ml – 1/3 cup heavy cream
- 75 gms – 1/3 cup brown sugar
- 25 gms – 1 ¼ tbsp butter cubed
- 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
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).
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