Ginger, coconut and pineapple crumble
Photo by Tam West
My bargain find at the market this month were pineapples. Super-ripe, sweet and perfumed. Frying the pineapple first in butter until it caramelises helps to develop even more pineapple flavour, then the ginger and coconut milk will form the delicious sauce. This crumble is ideal to bake in small individual ovenproof dishes or souffle-type moulds.
What to serve with it? I like a nice scoop of vanilla icecream slowly melting into the hot crumble topping, then there's the option of cold runny cream poured carefully round a hot, steamy crumble island; slightly sweetened whipped cream with a dash of vanilla or your favourite liqueur, a healthy dollop or two of natural thick Greek yoghurt or, if you really want to impress, try a jug of velvety smooth, homemade, real-egg custard. My recipe is at the bottom of the page.
|1 tsp||Vanilla essence|
|2 pieces||Star anise|
|4 pieces||Crystallised ginger, finely chopped|
|¾ cup||Coconut milk|
- Heat oven to 180C. Peel pineapple, cut into quarters, remove core then slice into small even pieces.
- Melt butter in a large frying pan, add pineapple, vanilla and star anise. Cook on a high heat until pineapple begins to caramelise. Add ginger and coconut milk, allow to simmer gently for 10 minutes.
- Dice butter then rub in flour and ginger using fingertips until it resembles breadcrumbs.
- Stir through sugar, coconut and lime zest.
- Spoon pineapple into a baking dish, sprinkle over coconut crumble mix and bake for 20-30 minutes until crumble topping is golden and fragrant.
Real egg custard
Bring 2 cups milk and 4 Tbsp cream to the boil. Whisk together 4 egg yolks, 1 tsp vanilla, 2 Tbsp caster sugar and 2 tsp cornflour. Pour hot liquid on to yolk mix and whisk well, return to the pan and whisk over a medium heat until custard thickens. Take a look at Geoff’s step-by-step instructions on how to make custard.
More crumble recipes from Geoff