Spiced Pineapple Crumble

Ingredients

• 2¼ pounds pineapple (1 large or 2 medium-sized pineapples)
• ½ cup light brown sugar
• 1½ Tbsp. cornstarch
• 1 Tbsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. ground nutmeg
• ¼ tsp. ground allspice
• 2 Tbsp. rum (optional)
• 3½ Tbsp. butter, melted, plus extra for greasing
• Vanilla ice cream, to serve
• 1⅓ cups dried, shredded coconut
• 1½ cups all-purpose flour or gluten-free flour
• 1 cup butter
• ¾ cup sugar
• ½ tsp. salt
• ½ cup rolled oats (gluten-free if desired)

Steps

1. Preheat your oven to 400°F and generously grease a baking dish with butter. If you like, while the oven’s heating you can briefly toast the desiccated coconut for the crumble topping on a baking tray.
2. Peel your pineapple, removing the eyes and core, and cut it into ⅝-inch cubes. Place in a large bowl and set aside.
3. In a separate bowl, combine the brown sugar, cornstarch, and spices and give them a good mix. Tip the mixture over the pineapple and mix well to combine. Add the rum, if using, and mix well. Drizzle over the melted butter and give it a final mix, then tip the mixture into the prepared baking dish, and set aside.
4. To make the crumble topping, in a separate bowl combine the flour, butter, sugar and salt. Rub them between your fingers to a sandy texture, then stir in the oats and desiccated coconut.
5. Sprinkle the crumble topping over your pineapple mixture and bake for 30 minutes or until the crumble is golden. Leave the crumble to cool at room temperature for 20 minutes before serving warm with a scoop of vanilla ice cream.