Pineapple + tamarind crumble with peanuts + coconut
A plant-based tropical twist on your classic apple crumble. Pineapple and apple are caramelised with muscovado sugar, tamarind and lime to form the base of a zingy filling, topped with a crunchy spiced peanut butter and coconut crumble. It’s far from traditional, but equally satisfying.
Top Tip - to save time and dishes, if you have a large cast iron oven proof frying pan, cook the filling in the pan, sprinkle over the crumble and chuck straight in the oven.
hands-on time
20 minutes
45 minutes
total time
8
serves
Ingredients
Pineapple + tamarind filling
1 medium-large ripe pineapple
2 tbsp vegan butter or spread (e.g. Nuttelex)
2 medium apples, peeled, cored and chopped into 2cm cubes
2 tbsp muscovado sugar
2 tbsp tamarind paste
juice of 1 lime
½ tsp ground cardamom
100ml coconut cream
Spiced peanut + coconut crumble
150g plain flour
75g muscovado sugar
50g thread coconut
finely grated zest of 1 lime
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cardamom
¼ tsp sea salt
100g crunchy peanut butter
75g vegan butter or spread (e.g. Nuttelex)
Method
Preheat the oven to 160°C fan-forced (or 180°C conventional).
For the filling, lay the whole pineapple on its side and cut off the top and bottom. Stand the fruit upright on one end and cut off the skin from top to bottom, following the shape of the pineapple. Cut into quarters lengthways and remove the hard-centre core from each quarter. Cut each quarter into small 2cm chunks. Place the butter in a large frying pan over medium heat. Once hot, add the chopped pineapple, apple and sugar to the pan and cook for 5 minutes until the fruit is starting to turn golden and caramelise. Add the tamarind paste, lime juice and cardamom and cook for 1 minute, tossing through the fruit. Pour in the coconut cream, stir through and simmer for 8 minutes to allow the liquid to reduce a little.
For the crumble, to a medium bowl add the flour, muscovado sugar, coconut, lime zest, spices and sea salt and whisk together with a fork. Add the peanut butter and vegan butter and mix together with your hands, pressing the butter into the flour until well combined to form a crumble mixture. Spoon the filling into a medium-large baking dish (or if using a cast iron oven proof frying pan you can leave it in the pan) and sprinkle the crumble mixture evenly over the fruit to cover. Bake for 25 minutes until the crumble is golden brown. Serve warm with your favourite ice cream, yoghurt or custard.