Piney Apple Crumble

It might sound a bit strange but trust me, this is absolutely delicious! It’s a summery combination and I think it’s perfect as the nights start to get cooler and we want to hold on to the last little bit of the tropical that’s in the fridge.

Be serious for the moment. How hard is it to not get excited about a bright yellow dessert that’s not because of food colouring?

It’s not a difficult dessert either. Some fruit (apple & pineapple).

Pour over some freshly squeezed orange juice.

Then it’s the oats, flour, sugars combination.

And of course, turning that mix into the “crumble”.

Cover up the fruit.

Bake it for a while and then you get a deliciously saucey Piney Apple Crumble!

Piney Apple Crumble

Adapted from the Maggie’ Kitchen Cookbook.

Serves 4 (in ramekins)

  • 1/2 pineapple, core removed and roughly chopped
  • 4 small granny smith apples, cores removed and roughly chopped*
  • Juice of a large orange
  • 1/4 C brown sugar
  • 1/4 C white sugar
  • 1/2 C plain flour
  • 1 c rolled oats
  • 140 g cold butter, finely chopped
  1. Preheat oven to 180 C (375F).
  2. Mix apples, pineapple and orange juice in a bowl. (To save dishes, I put the fruit in the ramekins and then poured a little juice on each)
  3. In another bowl, combine brown sugar, white sugar and plain flour. Mix well.
  4. Rub in butter until it looks like coarse crumbs. (Mine turned a little bit doughy, so I’ve tweaked the recipe for you.)
  5. Top the fruit with the crumble mixture.
  6. Cook for about half an hour.

I always need reminding that it’s hot! I really love this combination. The pineapple doesn’t turn to mush and the juices will caramelise quite nicely. We all thought the taste reminded us of pineapple fritters.

*I’m not a fan of green apples, however when baking, Granny Smiths tend to be the only ones I use.

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One thought on “Piney Apple Crumble

  1. This is awesome! I do a winter variation with rhubarb, with a custard on the bottom for a nice little surprise. Gonna try the pineapple one next week 🙂 xxx

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