Recipe by Abby Girl
When I saw this recipe in Appeal magazine, I knew that I had to try it. I love trying things that are "just a bit different". I served this warm with some vanilla ice cream. My DH said that it reminded him of Hawaii!!! This could be made easier by using 3 cans of pineapple chunks with their own juice
Top Review by Maria N.
WOW. This was so yummy, and smelled so delicious as it was cooking. I thought to use coconut milk in custard to go with it-but then forgot and used regular milk. Next time....( You could also maybe add some dried coconut to the topping for a pinacolada flavor.<br/>I used a fresh very ripe pineapple, and it was nice and sweet.
- 1 small pineapple, about 1-1/2 to 2 lb, peeled, quartered, and diced (core chopped and reserved)
- 1 tablespoon butter
- 4 tablespoons sugar, divided
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 1 tablespoon dark rum (or Grand Marnier)
- 1 teaspoon cornstarch (mixed with 2 tsp water)
- 1 1⁄4 cups flour
- 1⁄3-1⁄2 cup sugar (depending on sweetness of pineapple)
- 1⁄2 teaspoon vanilla
- 1⁄4 cup butter, cut into fine dice
Directions See How It's Made
- Weight the diced pineapple and reserve 1 lb for the crumble. Process enough of the remaining pineapple, including the chopped core, in a food processor or juicer to obtain 1/4 cup juice, saving remaining juice for another use.
- Heat butter in a large saucepan and add the reserved 1 lb pineapple, 3 T of the sugar and vanilla. Saute over medium heat for 5 minutes. Transfer to a bowl. Place the reserved 1/4 cup pineapple juice, remaining 1 T sugar, lemon juice, rum and cornstarch mixture in a small saucepan.
- Cook over low heat, stirring constantly, until mixture thickens and clears. Add juice mixture to cooked pineapple and stir well to mix.
- To make crumble topping: Combine flour, sugar, vanilla and butter in a food processor. Pulse until mixture resembles bread crumbs; do not over mix.
- Preheat oven to 350. Transfer cooked pineapple mixture into a large dish. Sprinkle with the crumb topping and bake until golden brown, about 30 - 40 minutes.
- Serve warm.