Pineapple & Black Pepper Crumble Recipe

During this long, dark month, you may find much-needed comfort in this Pineapple & Black Pepper Crumble recipe. It’s almost too easy to make, and will warm, soothe and satiate. May the vibrant pineapple inspire joyful memories of faraway places and warmer climes!

If you're partaking in Veganuary, simply swap out the butter for a dairy-free alternative to transform this into a wonderful plant-based pudding. Serve warm or cold, on its own, or with custard or a scoop of ice-cream.

SERVES 4-6

For the filling

Ingredients

1 large, fresh ripe pineapple (you need around 750g flesh)

1 vanilla pod or 2 tsp vanilla extract

100g granulated sugar

A few twists of black pepper

For the crumble

Ingredients

100g plain flour

100g rolled oats

100g granulated sugar

100g salted butter or plant-based alternative, cubed, at room temperature

To serve

Vanilla ice cream or custard (or plant-based alternatives)

Method

  1. Trim the pineapple off its skin, prising out the “eyes”, and cut into 2cm chunks, discarding the hard core.
  2. Place the pineapple chunks in a saucepan and add 200ml water. If using a vanilla pod, split in half, run a knife down the length to remove the seeds and add the seeds and pod to the pan. (If using extract, it goes in later.) Simmer over medium-low heat for 20–25 minutes or until the pineapple is soft, stirring occasionally. If the pan starts to become dry, add a little more water.
  3. Meanwhile, make the crumble. Mix the dry ingredients in a large bowl. Add the butter or plant-based alternative and rub in with your hands until fully incorporated; there should be no loose flour left.
  4. Heat the oven to 200°C/Fan 180°C/Gas 6.
  5. Once the pineapple is soft, add the sugar and simmer for a further 5 minutes. Add the black pepper and vanilla extract, if using. Turn off the heat and set it aside.
  6. Spread the pineapple mixture in a medium baking dish and top with the crumble mix. Bake for 30–40 minutes, until the topping, has formed a lovely golden crust.
  7. Allow to stand for 5 minutes then serve, with vanilla ice cream or custard.

For those who like to plan ahead, you can prepare the crumble topping in advance, but don’t apply it until you’re ready to bake.

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The Dishoom Canary Wharf story – Chapter one

Tuesday 12th April – 1973, BOMBAY. It is almost light outside. It must be about six. He’s been awake half the night trying to figure out what to do. Lying on his bed, he stares through the rotating blades of the ceiling fan which only serve to stir the close warm air of his room. He needs to think – he’s running out of time. But his eyes feel salted and his head throbs.

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In August, we held a series of events to commemorate 75 Years of Indian Independence and the creation of Pakistan. Before the events took place, we were delighted to sit down with Soumik, a super-talented musician, composer and sarod player, who composed the musical score to accompany the 75 Years series. It was a real pleasure to discuss music, identity and inclusivity, amongst many other topics. We invite you to read on to learn more about how he created such a joyous atmosphere at our events.

An all-new café, coming soon

With greatest delight, we are beyond excited to share that this November we’ll be opening the doors to the brand-new, most fine and gorgeous Dishoom Canary Wharf! Our newest home, nestled in a little corner of Wood Wharf, will bring to life the glittering-shimmering, big-business, metropolitan scene of ‘70s Bombay. When fortunes were made and lost, swindles plotted and uncovered, and dreams were dreamed and broken.