Pineapple Raspberry Crumble
A sweet and tart combination of fresh pineapple and raspberries are a delight in this warm crumble.
Equipment
- 1 8x8" Baking dish
Ingredients
For the Fruit Mixture:
- 2 cups fresh raspberries *frozen can be used, do not thaw
- 2 cups fresh pineapple, diced
- 2 Tbsp cornstarch
- 3 Tbsp granulated sugar
- ½ lemon, juiced
For the Crumble Topping:
- ¾ cup rolled oats
- ⅓ cup all purpose flour
- 6 Tbsp butter
- ⅓ cup light brown sugar
- ½ tsp cinnamon (optional)
- ¼ tsp salt
Instructions
- Preheat oven to 350℉
For the Fruit Mixture:
- Combine the 2 cups fresh raspberries, 2 cups fresh pineapple, diced, 2 Tbsp cornstarch, 3 Tbsp granulated sugar, and ½ lemon, juicedemon juice in a bowl then transfer to your prepared (spray with non stick spray or rub with butter) 8x8" pan.
For the Topping:
- In a medium bowl combine ¾ cup rolled oats, ⅓ cup all purpose flour, ⅓ cup light brown sugar, ½ tsp cinnamon (optional), ¼ tsp salt and 6 Tbsp butter (fully incorporate the butter with your hands or a pastry cutter).
- The butter should be incorporated fully (you can melt the butter if you prefer to incorporate it that way). I add a bit extra to the top as well but that's optional.
- Once everything is mixed together evenly, then sprinkle the crumble topping over the fruit layer in your pan and bake until the topping is light brown and crunchy.
- Bake for 30-40 minutes until golden brown and bubbly around the edges.
- Remove and let stand for 10 minutes before serving
- Serve warm, top with vanilla ice cream if desired
Notes
I have used fresh raspberries and fresh pineapple in this recipe, but feel free to use frozen fruit if that's what you have or prefer. No changes to method or cooking time is necessary.
You can also change up the type of berries you use, as well the pineapple can be omitted completely if you want a berry only crumble.