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
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.