Print
Pineapple Crumble

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