The recipe for a scrumptious dessert: Pineapple Crumble with Butterscotch Sauce!
Course
Dessert
Cuisine
International
Prep Time20minutes
Cook Time40minutes
Total Time1hour
AuthorManuela Zangara
Ingredients
Butterscotch Sauce
80ml– 1/3 cup heavy cream
75gms– 1/3 cup brown sugar
25gms– 1 ¼ tbsp buttercubed
Crumble
320gms– 11.25 oz. pineapplecubed
1/2vanilla podscraped
125gms– 1 cup flour
65gms– 1/3 cup sugar
65gms– 4 ½ tbsp unsalted buttercubed
4tbspshredded coconut
2tbspbutterscotch sauce+more to serve
Double cream or vanilla ice cream to serveoptional
Instructions
Butterscotch Sauce
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.
Crumble
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