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Roasted pineapple and almond crumble recipe

Roasted pineapple and almond crumble recipe

35 ratings

Give classic crumble a makeover with juicy pineapple, perfect for adding a tropical twist to your favourite dishes. Roasting pineapple makes it extra delicious and the sticky, caramel flavour works wonderfully with zesty almond oat crumble. Serve this pineapple recipe with a scoop of vanilla ice cream for a surprisingly easy dessert idea. See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 272 calories / serving
  • Healthy
  • Vegetarian


  • 40g unsalted butter
  • 2 tbsp maple syrup
  • 1 cinnamon stick
  • 1 vanilla pod, halved
  • 1 medium pineapple, peeled, cored and sliced
  • vanilla ice cream, to serve (optional)

For the crumble topping

  • 25g plain flour
  • 25g demerara sugar
  • 25g flaked almonds
  • 25g porridge oats
  • 1 orange, zested

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    5g 27%
  • Sugars

    26g 29%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 37.8g Protein 3.5g Fibre 4g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat a large ovenproof frying pan over a medium heat and melt 15g butter with the maple syrup, cinnamon stick and vanilla pod. Once bubbling, add the pineapple. Cook for 2 mins each side until starting to caramelise, then bake for 20 mins.
  2. Meanwhile, put the remaining butter and the flour in a food processor and pulse to breadcrumbs. Add the remaining crumble ingredients, pulse a couple of times to combine, then tip onto a baking tray. Bake for 10 mins.
  3. Discard the cinnamon stick and vanilla pod and spoon the pineapple into bowls. Top with the crumble mixture and serve with a scoop of ice cream, if you like.

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