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Easy pineapple crumble recipe

Easy pineapple crumble recipe


  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Crumble

Not your typical crumble, this one has a tropical feel. Tinned pineapple is layered with a buttery, brown sugar crumbly topping.

79 people made this

IngredientsServes: 12

  • 2 (560g) tins crushed pineapple, drained
  • 125g plain flour
  • 145g soft brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 110g butter, melted
  • 1 teaspoon ground cinnamon

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4.
  2. Spread well-drained pineapple into a 23cm square baking dish.
  3. In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
  4. Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

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Easy pineapple crumble

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Reviews & ratingsAverage global rating:(154)

Reviews in English (124)

by Stephanie S.

I was looking for a quick and easy recipe to make in order to use up my fresh pineapple. This was amazing! Definitely a keeper. The only changes I made was using fresh pineapple, enough to cover the bottom of the dish, 1/2 cup of light brown sugar, 1/2 cup of dark brown sugar, and sprinkled a generous amount of ground cinnamon on top. My family loved it, so I will be making it again soon.-03 Mar 2008

by lindseycancook

This was a great recipe to use up the pineapple that my boyfriend bought, promised he would eat and then of course, never did. I didn't know if it would be enough so I added some kiwis to it as well and it turned out tasting really good. The only thing I would have done differently (and should have followed the others' advice) is cut the butter in half because it was WAY too much and made the centre liquidy. All around great flavour though.-10 Sep 2006

by LAURASC

It was surprisingly good. I used one can crushed pineapple and one can pineapple tidbits. The topping was quite sweet which was actually a nice contrast with the pineapple.-20 Sep 2004


Recipe Summary

  • 1 cup all-purpose flour
  • Pinch of salt
  • 1 cup sugar
  • 1 tablespoon baking powder
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1 stick (1/4 lb.) unsalted butter, melted
  • 1 (20 oz.) can pineapple chunks in juice, drained

Preheat oven to 375°F. In a bowl, mix flour, salt, sugar, baking powder, milk and vanilla extract stir until mixture forms a smooth batter. Gently stir in butter.

Spread batter evenly in a 9-by-13-inch baking dish (it will be a very thin layer) and scatter pineapple chunks evenly over batter.

Bake until pineapple has fallen to bottom of pan and top is puffed and golden brown and springs back slightly when touched in middle, 25 minutes. Cool cobbler slightly and then serve warm with vanilla ice cream or whipped cream, if desired.


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I had the cake mix in the pantry, it's winter and the weather is cold and snowy and i wanted something to use the cake mix! I followed the suggestions of others, actually eliminated the sugar on the fruit and used fresh pineapple instead of canned and lots of nuts in the crumb mixture and sure enough it still tasted like a cake mix- what do they put in those things? It was apleasant crumble but I won't make it again and won't make another mix receipe. I agree that it wasn't that much easier.

Very good recipe and easy to make. The pineapple added a nice flavor to the blueberries. Add whip cream or vanilla ice cream as the recipe suggests but just as good without it.

I know a version of this, entitled "Dump Cake", which uses cherry pie filling instead of blueberries, and simply "dumps" the cake mix on top with pats of butter (2 sticks). I hoped that this recipe would be an upgrade of that old recipe, but I didn't find these flavors very distinctive, and it was much more complicated to make.

Easy to make and plenty of it. Used pineapple that was in unsweetened juice and it turned out great.

After I tried this recipe for the first time, I had to make it 2 more times for other occasions - it was so easy and good! I've had to give the recipe to at least 3 others.

I made this for a dinner we were having at work. It never made it until dinner. After our 1st break, it was all gone. This recipe is awesome!

I was pretty skeptical about a recipe that uses a cake mix but I decided to try it anyway. I made the following adjustments after reading all the other reviewers: sifted the cake mix to make it lighter used pineapple in its own juice rather than heavy syrup cut the sugar down to 1/4 cup and used it for the topping only increased the oats to 2 cups added 1/8 teaspoon salt to the topping toasted the pecans. It was delicious served with vanilla ice cream and my family practically inhaled it. I didn't taste the usual "cake mix from a box" flavor at all. A hearty Thank You to all the reviewers for their great suggestions.

I made some modifications to the recipe, and then it was delicious! It has been a huge hit at all my parties. I use 2 cups of oats (instead of 1/2c), only 1/2 cup brown sugar in topping only, only 1 stick of butter and replace rest with 1 cup of applesauce, and 1-10oz pkg of frozen raspberries and 1-10oz pkg frozen blackberries (instead of one of the packages of blueberries). I also use pineapple in light syrup.

Yummmy!! After cutting the sugar WAY DOWN, this recipe was very simple and tasted great. I used fresh pinapple and added no sugar to the fruit. I also used walnuts instead of pecans and halved the sugar on the topping. So good with vanilla ice cream! It was the first time I had purchased a cake mix, ever!

This smelled divine as it baked, but when we tasted it we were a little overwhelmed by the sweetness. so were slightly disappointed. I halved the recipe and made it in individual ceramic dishes, which worked nicely. I would make this again, although next time I would definetely not use pineapple canned in heavy syrup, instead would use pineapple in juice, and white sugar instead of brown.

I'm with Provo..it was good. and simple to make. and the TASTE was delicious.

Of course cake mixes provide short cuts, but in the end they TASTE LIKE CAKE MIXES. We are not keeping tabs on the minutes or hours put into preparing a dish, we're talking about the end results. THE TASTE! Incidentally, this particular recipe using a cake mix is no short cut. Each to his own.

This dish was wonderful. I accidentally solved the sweetness problem. I used 1/4 cup of white sugar in the topping and didn't put any sugar in the blueberry mixture and all my co-workers think that it is the perfect sweetness. Overall, this is a winner with everyone!

I also think this recipe is very delicious! It can be substituted with just about any fruit - and I used canned pineapple with juice, not a heavy syrup. It was just the right sweetness for my family. It makes a large quantity and should be eaten the same day, if possible, because it tends to get a bit mushy after it sits overnight. I will definitely keep this recipe.

Very good recipe. Eating the crumble with vanilla ice cream definitely tones down the sweetness. This recipe is quick and easy. Definitely will make again.

I make weekly desserts for my regular customers and employees and they all loved this one. I will defineately make it again.

Thought this was great. However, I substituted fresh strawberries and rhubarb for the fruit. That may solve the "too sweet" problem many people had.

Yes,it is a bit too sweet,but it is fast,easy,and works well in a pinch when unexpected guests come.I liked it for those reasons.Sometimes there is just not enough time in a day and this recipe is good for those kinds of days.

Since I don't like anything incredibly sweet, I would cut down on the extra sugar by using only 1/4 cup, and use either fresh pineapple or canned without any syrup. I would also add a pinch of salt and maybe some nutmeg. The cake mix has sugar in it to begin with. It doesn't really need any extra.

When I made this, everyone I served it to, loved it. They all wanted the recipe, and could not believe how easy it was to make. In today's time a lot of people are WAY too busy not to have a "cake box" shortcut. London hit the nail on the head when they wrote "it's all about the final product". It was delicious.

Way to sweet,this was a big waste of blueberries, the topping wasnt great either.

I agree with London. I'm not an "out of the box" cake baker, but using a cake mix in recipes such as this one is a great shortcut and tastes wonderful. I love this recipe, but for those who aren't into "sweet" it might not be for you.

Cake mixes often provide wonderful shortcuts to great recipes. It's not always how much time you put in to a recipe that counts, but how much it impresses your guests! This recipe tastes great and can be thrown together in no time at all -- a great one for last minute get togethers!

Are recipes that include use of a cake mix what I will find on this web site from now on? I hope not.


Recipe Summary

  • 2 cups all-purpose flour
  • 3/4 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups granulated sugar, divided
  • 1/2 teaspoon kosher salt, divided
  • 4 cups chopped fresh pineapple (about 22 1/2 oz.)
  • 1/4 cup cornstarch
  • 1 1/2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/4 cup slivered almonds

Preheat oven to 375°F. Lightly coat a 9-inch square baking pan with cooking spray. Beat flour, butter, vanilla, 1 cup of the sugar, and 1/4 teaspoon of the salt with a heavy-duty stand mixer fitted with a paddle attachment on medium-low speed until mixture resembles coarse crumbs, about 1 minute. Reserve 1 cup of the crumb mixture in a small bowl for the topping. Press remaining crumb mixture evenly into bottom of prepared pan.

Bake crust until golden brown, about 18 minutes. Transfer pan to a wire rack, and cool crust completely, about 30 minutes. (Do not turn off oven.)

Meanwhile, gently stir together chopped pineapple, cornstarch, lemon juice, and remaining 1/3 cup sugar and 1/4 teaspoon salt in a bowl until thoroughly combined. Spread pineapple mixture evenly over cooled crust.

Stir together almonds and reserved crumb mixture in a small bowl until combined. Sprinkle almond mixture evenly over pineapple mixture on crust. Bake at 375°F until the filling is bubbly and the topping is lightly browned, 45 to 55 minutes. Transfer to a wire rack. Cool completely, about 1 hour, and cut into 16 squares.


  • 2 cups diced fresh pineapple with 3 tablespoons juice reserved
  • 3 cups diced peeled peaches
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1 cup old fashioned oatmeal
  • 1/4 cup brown sugar, packed

Step 1

Preheat the oven to 350F. Toss together the diced fruit in an 8" square baking dish. In a small dish, whisk together 3 tablespoons sugar, cornstarch, and 1/4 cup flour. Toss that mixture along with the 3 tablespoons reserved pineapple juice with the diced fruit.
In a medium bowl, whisk together the remaining 1/4 cup flour, baking powder, salt, and brown sugar. Add the cold butter cubes and use a fork or pastry cutter to break the cold butter into the flour mixture. Add the oatmeal and toss together.
Pour the oatmeal mixture over the prepared fruit. Place in the oven and bake 30 to 35 minutes, or until juices from the fruit bubble up around the sides of the pan.
Remove the crumble from the oven and let cool 15 minutes before serving


Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 3 tablespoons packed light or dark brown sugar
  • 4 ounces (1 stick) cold butter (cut into pieces)
  • 4 ounces (1 stick) softened butter
  • 2/3 cup sugar
  • 1 large room-temperature egg
  • 2 large room-temperature egg yolks
  • 1 1/2 teaspoons vanilla
  • 3 tablespoons room-temperature sour cream
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 medium fresh pineapple (about 2 pounds) or 20 ounces precut fresh pineapple

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 957

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


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Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit

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Apple flapjack crumble

Sweetening the apples with apricot jam and orange juice makes it twice as fruity and adding a little syrup to the oaty crumble makes great little chewy clusters

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Use two types of sugar and ground almonds for the perfect crunchy crumble topping, layered on top of cinnamon-spiced plums


Fresh Pineapple Crumble Cake

Here is a lovely cake you can make over the weekend, with fresh pineapple. I’ve long been a fan of pineapple upside down cakes, but I find the cake part often ends up being very dense, instead of having a nice light crumb you would expect from a basic vanilla cake. This recipe works – it’s from none other than Flo Braker in her Baking for All Occasions cookbook, a baker whose recipes I trust very much because they are very precise and they work.

When the pineapple is peeled and cored, the chopping is easy.

I usually buy pineapple already peeled and cored. Not that I mind doing that myself, but I just find it incredibly useful to have this step done in advance for me. It also allows me to check the inside of the pineapple to see how beautiful its flesh is – I like a pineapple with a soft, sunny yellow interior.

The cake has two layers of batter and fresh pineapple, for an even distribution of fruit throughout the cake.

The cake batter comes together easily, and the streusel topping kicks it up a notch, and gives it bonus brownie points in the texture category.

Streusel. One of the world’s best dessert toppings ever.

I used just less than half of a pineapple for this recipe. The rest, I love eating just by itself, with some chopped fresh cilantro. Yes. Try it sometime (unless you hate cilantro, of course). It’s one of the most refreshing fruit snacks I know.

Hot out of the oven, waiting to be sliced and served with a good cup of coffee.


Tropical Escape Pineapple Crumble Bars

These Tropical Escape Pineapple Crumble Bars are a no-fuss treat. These bars are so easy to whip up because they're made in just one bowl and no mixer is needed. Most of the ingredients for these bars are probably already sitting in the kitchen. They are very similar to lemon bars, with their shortbread crust and citrus filling. What makes these crumble bars stand out is the creamy, custard filling and the delicious pineapple chunks. Bring this dessert out for practically any occasion, but especially if you're in need of a tropical escape.

If you love tropical desserts, check out 17 Fun and Tropical Easy Summer Desserts for more!

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at first glance, I thought this was a recipe for lemon bars. I was surprised to see it contains pineapple! I love pineapple and know this will be as tasty as pineapple upside down cake. I love to make bar cookies because then I don't have to worry about making them all the same size.

I absolutely love pineapple, fresh, frozen or canned, anytime I find a recipe using pineapple I have to try it. These pineapple crumble bars are simply fantastic. The recipe is clear and easy to follow, the ingredients are things you probably have on hand, and the result is a tasty sweet treat. The next time I make them I'm thinking of adding some coconut flakes. Has anyone done that? If so, how much coconut did you use and did you just add it on top or stir it into the sour cream mixture?

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