Pineapple Crumble
When i saw this recipe in appeal magazine, i knew that i had to try it. i love trying things that are just a bit different". i served this warm with some vanilla ice cream. my dh said that it reminded him of hawaii!!! this could be made easier by using 3 cans of pineapple chunks with their own juice"
Steps
Weight the diced pineapple and reserve 1 lb for the crumble.
Process enough of the remaining pineapple , including the chopped core , in a food processor or juicer to obtain 1 / 4 cup juice , saving remaining juice for another use.
Heat butter in a large saucepan and add the reserved 1 lb pineapple , 3 t of the sugar and vanilla.
Saute over medium heat for 5 minutes.
Transfer to a bowl.
Place the reserved 1 / 4 cup pineapple juice , remaining 1 t sugar , lemon juice , rum and cornstarch mixture in a small saucepan.
Cook over low heat , stirring constantly , until mixture thickens and clears.
Add juice mixture to cooked pineapple and stir well to mix.
To make crumble topping: combine flour , sugar , vanilla and butter in a food processor.
Pulse until mixture resembles bread crumbs.
Do not over mix.
Preheat oven to 350.
Transfer cooked pineapple mixture into a large dish.
Sprinkle with the crumb topping and bake until golden brown , about 30 - 40 minutes.
Serve warm.
Ingredients
pineapple, butter, sugar, vanilla, lemon juice, dark rum, cornstarch, flour