Pineapple and coconut crumble

Adapted from https://www.delicious.com.au/recipes/pineapple-coconut-crumble-recipe/ehnf0366?r=recipes/collections/jzyj2hnu

I N G R E D I E N T S

80g unsalted butter; 1 (1.7kg) pineapple, peeled, core removed, roughly cut into 2cm pieces; 130g brown sugar; 180ml good-quality coconut cream; 4 kaffir lime leaves, bruised; finely grated zest of 1 lime; shaved coconut, to serve (I used coconut flakes)

Crumble: 3/4 cup (110g) plain flour (I used gluten free); 1/3 cup (80g) brown sugar; 1/3 cup (50g) cashews, roughly chopped; 2 1/2 tbs shredded coconut; 1/2 tsp ground cardamom; 80g lightly salted butter, chilled, cut into 5mm pieces

M E T H O D

1. Preheat oven to 180°C. Grease a large baking tray and line with baking paper.

2. For the crumble, combine the flour, brown sugar, cashews, coconut and cardamom in a large bowl. Add butter and, using your fingertips, rub the flour mixture together to create coarse crumbs. Spread on prepared tray and bake, stirring occasionally, for 15-20 minutes until golden brown. Set aside to cool completely.

3. Heat butter in a large, deep heavy- based frypan over high heat for 1-2 minutes until it starts to brown. Add the pineapple and stir to coat. Scatter over the sugar and cook, stirring occasionally, for 4-5 minutes until the sugar has dissolved and starts to bubble.

4. Add the coconut cream, kaffir lime leaves and lime zest, and stir to combine. Bring to the boil, reduce heat to medium- low and simmer for 15-20 minutes until pineapple is tender and sauce has thickened. Remove the kaffir lime leaves. Transfer to a heatproof, 1.25L capacity dish. Top with the crumble and scatter with shaved or flaked coconut to serve.