Pineapple Crumble

Recipe by Abby Girl


  • 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)
  • Crumble Topping
  • 1 14
    cups flour
  • 13 - 12
    cup sugar (depending on sweetness of pineapple)
  • 12
    teaspoon vanilla
  • 14
    cup butter, cut into fine dice


  • 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.