Pineapple Crumble

A British classic with a twist. Serve it warm or cold, on its own, or with custard or a scoop of vanilla or cinnamon ice cream. The tang of pineapple and spice of pepper work wonderfully together. You can also prepare the crumble topping in advance, but don’t apply it until you’re ready to bake.
Serves 4-6
Total Time
1 Hour 30 Minutes
For the filling
1 large, fresh ripe pineapple (you need around 750g of the flesh)
1 vanilla pod or 2 tsp of vanilla extract
100g of granulated sugar
A few twists of black pepper
For the crumble
100g of plain flour
100g of rolled oats
100g of granulated sugar
100g of salted butter, cubed, at room temperature
To serve
Vanilla ice cream or custard
Step 1

Trim the pineapple of its skin, prising out the “eyes”, and cut into 2 cm chunks, discarding the hard core.

Step 2

Place the pineapple chunks in a saucepan and add 200ml of 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 a 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.

Step 3

Meanwhile, make the crumble. Mix the dry ingredients together in a large bowl. Add the butter and rub in with your hands until fully incorporated; there should be no loose flour left.

Step 4

Heat the oven to 200°C/Fan 180°C/Gas 6.

Step 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 aside.

Step 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.

Step 7

Allow to stand for 5 minutes then serve, with vanilla ice cream or custard.

Dishoom: From Bombay With Love
Dishoom: From Bombay With Love

Recipe courtesy of Dishoom by Shamil Thakrar, Kavi Thakrar & Naved Nasir (Bloomsbury, £26) and is out now. Photography © Haarala Hamilton.

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