Pineapple Crumble Serves 4- 6

Pineapple Sliced A more exotic variation on the crumble theme, served with either custard or cream. Also enjoyed hot or cold. The basic crumble topping can be used to crown virtually any fruit filling you could think of.

Method

Pre-heat the oven to gas 4 or 180 centigrade.

Clean the pineapple by removing all of the tough skin and leaves until you are left with the golden flesh. Remove the woody core and cut into medium size chunks. Place the chunks into a caserole dish (1.75 litre) and spinkle over the sugar then prepare the crumble topping. Depending on the ripeness of the pineapple you may need a little more sugar. Add according to taste. You could use well drained tinned pineapple.

Put the flour into a large mixing bowl and add the butter. Rub the flour and butter together until it looks crumbly and the butter has been evenly dispersed through the flour. Add the sugar and mix together to ensure that everything is combined.

Sprinkle the crumble topping evenly over the top of the pineapple using a fork to even out the distribution but don't press it down.

Cook in the oven for 30 - 40 minutes until lightly golden brown.