Pineapple & Macadamia Coconut Crumble

Snacks & Treats
40 mins 
Serves 4 
Gluten Free 
Vegan 
Vegetarian 
Dairy free 
A wonderfully tasty, tropical slant on the classic crumble using pineapple. With no added sugar and extra virgin olive and macadamia oils in place of butter, it's also nutritionally far superior!

Although a fat-rich dessert, well over 3/4 of the fat is healthy monounsaturated fat. At the same time you get a good dose of fibre with 5g per serve, along with a whole bunch of antioxidants from the pineapple, the nuts and the extra virgin olive oil.

The trick is to fry the pineapple in extra virgin olive oil first so that the natural sugars present start to caramelise. You then use a little of this mixture to sweeten the crumble topping. You will find that the topping is crumblier than a traditional butter crumble and for that reason I find it is best made in individual ramekins.

Serve with thick natural Greek yoghurt or custard. This one is sure to be a family favourite!

Blocks per serve: 1 PLANT, 1 FAT
PER SERVE: Energy 860kJ, Protein 2g, Fat 18g (of which 3g saturated, 1g polyunsaturated, 14g monounsaturated), Carbohydrate 6g, Fibre 5g

INGREDIENTS

1/2 pineapple, cut into chunks
1 tb extra virgin olive oil
1/4 cup coconut flour
2 tb macadamia nut oil
40g macadamia nuts, crushed in a mortar & pestle

METHOD

Step 1

Preheat the oven to 180°C.

Step 2

Heat a large non-stick frying pan over a medium heat and drizzle with the extra virgin olive oil. Add the pineapple and cook for 5-7 minutes or until golden and tender, stirring occasionally. Set aside.

Step 3

Take a couple of spoonfuls (about 60g) of the caramelised pineapple and blitz in your Vitamix or blender with a splash of water to make a puree.

Step 4

To make the crumble, place the coconut flour in a mixing bowl and add the macadamia oil. Mix first with a spoon and then use your fingers to break up any clumps until the mixture resembles breadcrumbs. Mix through the macadamias and the pineapple puree

Step 5

Divide the rest of the caramelised pineapple between four small ramekins and top with the crumble mixture. Bake in the oven for 20 minutes or until golden brown on top.

Step 6

Serve with thick natural Greek yoghurt or custard.