Strawberry Pineapple Crumble

Add Comment

Alexis requested I make her a fruit related dessert after she saw the recipes posted in June. Of course I obliged - it was her birthday. She did not care which one I made, so I opted to make a strawberry pineapple crumble since that was the recipe I was itching to try the most.

It was relatively easy to make. The hardest part was cutting the fresh pineapple. I did not necessarily love it - it was too tart for my taste. BUT everyone else who sampled it, loved it including Alexis' daughter Kayla. I love that little girl's personality. She had me laughing the entire time she was here.

If you want to try this recipe, here it is from heather's dish.

Ingredients
1 whole pineapple, cored and sliced into bite size chunks (you could also use frozen pineapple chunks and cut them a little smaller)
1 pint strawberries, hulled and sliced
1 cup + 2 tbsp flour, divided
1/2 cup + 2 Tbsp granulated sugar, divided
1/2 tsp salt
1 stick butter, softened

Directions

Preheat oven to 375.  In a large bowl toss together the strawberries and pineapple.  Add the 2 Tbsp flour and 1 Tbsp of sugar and toss to coat.  Grease an 8×8 dish or several small oven-safe ramekins (about 3-4 depending on how large they are).  Add the fruit mixture to the dish(es) you’re using.  In another bowl whisk together the remaining flour, sugar, and salt.  Using your fingers (promise it’s worth it!) press the butter into the flour mixture until the butter is evenly distributed and the mixture is crumbly.  Spread evenly on top of the fruit mixture in the pan or ramekins.  Bake at 375 for 25-30 minutes, or until the top is golden brown and you can smell the fruit.  Let cool for about 10-15 minutes before eating to let the juices redistribute.  Devour with ice cream!
This is how mine turned out. 

CONVERSATION

0 comments:

Post a Comment

Subscribe to: Post Comments ( Atom )
Back
to top