Caramelized Pineapple Crumble
Caramelized Pineapple Crumble
Ingredients
For the Caramelized Pineapple Filling
- 1 fresh pineapple, medium, peeled, cored, and chopped
- 1/4 cup honey
- 1 teaspoon lemon juice
For the Buttery Crumble
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or four individual ramekins.
⏱️ 5 min•🌡️ 375
- 2
Prepare the pineapple filling: Place the chopped fresh pineapple into a food processor. Pulse until the pineapple is finely diced or forms a coarse puree. Be careful not to over-process into a smooth liquid.
⏱️ 5 min
- 3
Transfer the processed pineapple to a medium saucepan. Add the honey and lemon juice. Cook over medium heat, stirring frequently, for 15-20 minutes, or until the mixture thickens, reduces, and achieves a 'honey gold' caramelized color. The liquid should mostly evaporate. Remove from heat and let cool slightly.
⏱️ 20 min
- 4
Prepare the buttery crumble: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter. Using your fingertips, a pastry blender, or a stand mixer with the paddle attachment, cut the butter into the flour mixture until coarse crumbs form. Some larger pea-sized pieces of butter are desirable.
⏱️ 10 min
- 5
Assemble the crumbles: Spoon about 1 1/2 tablespoons of the crumble mixture into the bottom of each prepared muffin cup or ramekin. Lightly press the crumble down with the back of a spoon to form a base.
⏱️ 5 min
- 6
Place a generous dollop (about 1 1/2 to 2 tablespoons) of the caramelized pineapple filling on top of the crumble base in each mold.
⏱️ 3 min
- 7
Sprinkle the remaining crumble mixture evenly over the pineapple filling in each mold, ensuring the pineapple is mostly covered.
⏱️ 2 min
- 8
Bake for 20-25 minutes, or until the tops are golden brown and the filling is bubbly. If using individual ramekins, baking time might be slightly longer.
⏱️ 25 min•🌡️ 375
- 9
Carefully remove the crumbles from the oven. Let them cool in the muffin tin for 5-10 minutes before gently removing them to a wire rack to cool further. Serve warm or at room temperature.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Pineapple Crumble
For the Caramelized Pineapple Filling
- 1 fresh pineapple, medium, peeled, cored, and chopped
- 1/4 cup honey
- 1 teaspoon lemon juice
For the Buttery Crumble
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or four individual ramekins.
⏱️ 5 min•🌡️ 375 - 2
Prepare the pineapple filling: Place the chopped fresh pineapple into a food processor. Pulse until the pineapple is finely diced or forms a coarse puree. Be careful not to over-process into a smooth liquid.
⏱️ 5 min - 3
Transfer the processed pineapple to a medium saucepan. Add the honey and lemon juice. Cook over medium heat, stirring frequently, for 15-20 minutes, or until the mixture thickens, reduces, and achieves a 'honey gold' caramelized color. The liquid should mostly evaporate. Remove from heat and let cool slightly.
⏱️ 20 min - 4
Prepare the buttery crumble: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter. Using your fingertips, a pastry blender, or a stand mixer with the paddle attachment, cut the butter into the flour mixture until coarse crumbs form. Some larger pea-sized pieces of butter are desirable.
⏱️ 10 min - 5
Assemble the crumbles: Spoon about 1 1/2 tablespoons of the crumble mixture into the bottom of each prepared muffin cup or ramekin. Lightly press the crumble down with the back of a spoon to form a base.
⏱️ 5 min - 6
Place a generous dollop (about 1 1/2 to 2 tablespoons) of the caramelized pineapple filling on top of the crumble base in each mold.
⏱️ 3 min - 7
Sprinkle the remaining crumble mixture evenly over the pineapple filling in each mold, ensuring the pineapple is mostly covered.
⏱️ 2 min - 8
Bake for 20-25 minutes, or until the tops are golden brown and the filling is bubbly. If using individual ramekins, baking time might be slightly longer.
⏱️ 25 min•🌡️ 375 - 9
Carefully remove the crumbles from the oven. Let them cool in the muffin tin for 5-10 minutes before gently removing them to a wire rack to cool further. Serve warm or at room temperature.
⏱️ 10 min