Pineapple & Black Pepper Crumble Recipe

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.