Pineapple Crumble

Pineapple, apple and Black Pepper Crumble

The inspiration for this comes from Dishoom's famous pineapple crumble desert, which has always been one of my favourites when visiting, its definitely been one of the restaurants I missed most in lockdown, even though we don’t go all the time, maybe knowing that I couldn’t go made me want to go more. It’s still one of my all time favourite Indian restaurants, for not only the amazing food but also the memories of Mumbai it brings back.

My favourite desert is always the pineapple crumble, more so to be honest during those dark cold London winters (who remembers what winter feels like?), so when I purchased the cookbook, after the chilli cheese toast this was the second thing I tried to recreate.

I added a few of my own twists to it, firstly by using a ready made golden crumble mix for this to speed up the cooking time and
 also adding one of my favourite desert spices - cardamom, sometimes I wonder if I chose the wrong blog name as I seem to find any excuse to add cardamom to anything sweet.

Makes 6 Ramekins 


200g Chopped Pineapple

70g Chopped Apples

100ml Water

2tbsp Caster Sugar

1/4 tsp crushed Black Pepper

1/4 tsp crushed Cardamom 

1 1/2 cups of Crumble Topping

1/4 cup Flaked Almonds

2 tbsp light brown Sugar


1.In a saucepan add in chopped pineapple, apple and begin to heat on a low heat.

2.Add in water, caster sugar and spices, cook on a low flame for 15 minutes until it begins to soften and all water has dried up.

3.Preheat oven to 160fan/330F/Gas Mark 3.

4.Place pineapple mixture into ramekins.

5.Top with crumble mixture. 

6.Top crumble mixture with flaked almonds and brown sugar.

7.Cook until golden brown, around 25-30 minutes.