We love apple crumble, but we’ve been wondering: what about other fruit crumbles? What would happen if we combined peaches and pineapples for our crumble? The result ended up being a wonderfully fresh, sweet combination we couldn’t say no to!
The trick for this recipe was to use fresh fruits right from the grocery store. Because pineapples can be a little bit of a pain to core and cut, we bought the fresh sliced variety from the food store’s produce aisle. The peaches we cut up ourselves (we also love using this recipe). Some people would eat the crumble with ice cream, custard, or frozen yogurt but we found it tasted just as delicious without. Keep reading below for this heavenly recipe…
Peach Pineapple Crumble
(makes 6-8 servings)
- 2 cups diced fresh pineapple with 3 tablespoons juice reserved
- 3 cups diced peeled peaches
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup old fashioned oatmeal
- 1/4 cup brown sugar, packed
- Preheat the oven to 350F. Toss together the diced fruit in an 8″ square baking dish. In a small dish, whisk together 3 tablespoons sugar, cornstarch, and 1/4 cup flour. Toss that mixture along with the 3 tablespoons reserved pineapple juice with the diced fruit.
- In a medium bowl, whisk together the remaining 1/4 cup flour, baking powder, salt, and brown sugar. Add the cold butter cubes and use a fork or pastry cutter to break the cold butter into the flour mixture. Add the oatmeal and toss together.
- Pour the oatmeal mixture over the prepared fruit. Place in the oven and bake 30 to 35 minutes, or until juices from the fruit bubble up around the sides of the pan.
- Remove the crumble from the oven and let cool 15 minutes before serving. Garnish with custard or frozen yogurt.
Recipe adapted from Teenage Taste