Baking · serves 2

Pineapple Crumble Pie

Tinned pineapple under a cornflake and coconut crumble. Twenty minutes of work.

45 min Easy Vegetarian

Ingredients

  • 2 tins pineapple bits, drained well
  • 1 cup cornflakes, crushed
  • 1 cup grated coconut
  • 1 cup walnuts, chopped
  • 4 tbsp self-raising flour
  • 115g margarine
  • 3 tbsp brown sugar
  • Ice cream to serve

Method

  1. Rub the margarine into the flour until it looks like breadcrumbs.
  2. Mix in the cornflakes, coconut, walnuts and sugar.
  3. Drain the pineapple properly and spread it in a buttered dish. Wet fruit steams the crumble soft.
  4. Crumble over the top, not pressed down.
  5. 180°C until golden. Ice cream on the side while it's still hot.

Questions people ask about Pineapple Crumble Pie

How long does Pineapple Crumble Pie take?

About 45 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

Can I make Pineapple Crumble Pie ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Pineapple Crumble Pie vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Pineapple Crumble Pie?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Pineapple Crumble Pie?

Ice cream on the side while it's still hot. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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