Pineapple is available all year round which makes this dish a winter delight. A warm and comforting sweet treat with the spice of ginger to stimulate your digestion and tastebuds.
Recipe courtesy of Australian Pineapples
Preheat the oven to 180 C (160 C fan forced)
To make the crumble, mix together the oats, flour, almonds, honey and coconut oil to sticky breadcrumb consistency. Place in the fridge for 5 - 10 minutes.
Combine the pineapple, spices and water in a large baking dish. Place the coconut flakes in a small fry pan over a medium heat to toast for 1 - 2 minutes.
Sprinkle the crumble mixture over the pineapple and bake for 25 minutes or until the crumble is golden and the pineapple slightly caramelised.
Remove from the oven and serve topped with toasted coconut flakes and natural yogurt.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 25 mins |
| Ready in: | 40 mins |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 1669 kj |
| Calories | 399 kcal |
| Fat | 22 g |
| Saturated Fat | 14 g |
| Total Carbohydrate | 43 g |
| Total Protein | 6 g |
| Fibre | 6 g |
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