A simple and easy to make tropical pineapple crumble. Plus it's vegan!
Ingredients
- 150g plain flour
- 100g almond meal
- 60g organic raw sugar
- 150g Nuttelex coconut margarine
- 12g vanilla sugar
- 1 pinch sea salt
Filling
- 650g pineapple fresh cubed
- 1 tbs vanilla sugar
- 1/2 tsp Dutch cinnamon
- 25g organic raw sugar
- 1 tbs potato starch
Crumble
- 100g plain flour
- 50g desiccated coconut
- 100g organic raw sugar
- 1 tbs raw sugar
- 1 tbs desiccated coconut
Method
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Step 1For the base, add all ingredients into a bowl and mix with your hands well until you reach a smooth dough. Wrap in cling film and refrigerate until needed.
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Step 2To prepare the filling, start by cutting the pineapple and removing the skin and stump. Cut into small cubes and add into a bowl. Add the other ingredients, then mix well and set aside.
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Step 3Add all ingredients for the crumble into a bowl. Bring everything together with your fingers and crumble. Refrigerate.
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Step 4Preheat oven to 170C.
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Step 5Remove base dough from the fridge. Roll out with a rolling pin to about a 1cm thick base. Cover a spring form baking pan with baking paper. Add base carefully into the pan and use your hands to even and smooth the bottom and sides. Make the frame about 5cm high.
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Step 6Bake for 10 minutes and remove from the oven again.
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Step 7Add pineapple and push down the filling a bit. Even the top with a spoon.
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Step 8Mix the crumble with another tbs of raw sugar and coconut and then carefully top the filling with the crumble.
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Step 9Bake for 35 minutes. If the crumble is turning too dark, just move the cake to the lowest rack and bake until finished.
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Step 10Remove from the oven and allow to cool down.
Equipment
- 23cm non-stick springform pan
Recipe Notes
Serve with coconut sprinkles on top, or coconut ice cream.
Try mixing vegan cream with white rum and serve it as Pina Colada crumble.
If you like the sound of this recipe, you might also like these Raspberry Vegan Truffles.
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