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.

Purchase the Dishoom Cookbook
Read the café stories

Suggested Reading

See the journal

Finding meaning at the bottom of a glass in the Permit Room

IN THESE DYING DAYS of ’21 I am here again, dear reader, at the bar in our restaurant in Shoreditch. I am the stubbled and scruffy regular, squinting at the bartender through slightly wonky glasses, brooding over the year gone by.

Christmas at Dishoom

Christmas is one of our very favourite times of the year, and its jovial spirit is upon us. Lights are twinkling, the scent of mulled wine is wafting through the air and many parties are afoot. Feast in our cafés, join us for an evening of Christmas carols, enjoy your favourite Dishoom delights in the comfort of your home, or allow our Store to cater for your party and gifting needs.

Dishoom's Christmas Gift Guide

Christmas is fast approaching, but there's still time to decide on gifts for friends, family, neighbours and the like. Fortunately, the Dishoom Store stocks a range of extremely lovely products to suit all manner of recipients (though you may be sorely tempted to keep them for yourself!)

Dishoom Christmas Carols

Hosting first-class get-togethers to celebrate the year’s biggest festivals is one of our very favourite things to do. Recently, we had the privilege of having hundreds of you join us to mark the joyous festival of light that is Diwali, and now, the jovial spirit of Christmas is upon us. On Thursday 16th December, we'll be taking over Amazing Grace for a fantastically festive evening of hearty Christmas carolling.