This is a quick and easy dessert with a wonderful texture and flavor!
Yield: Serves 6 to 8 servings
Pineapple Base
- 1 can (540ml/18oz) diced pineapple with juice
- 2 cups chopped apple* with skins (2 apples)
- 1 tsp vanilla
- ½ tsp coconut extract, optional
- 2 Tbsp cane sugar
- 2 Tbsp instant tapioca
- ½ tsp cinnamon
- ½ tsp nutmeg
Crumble Topping
- 1 ¼ cup old fashioned rolled oats
- ½ cup either cane or coconut sugar
- ½ cup (50g) walnuts
- ¼ cup (30g) unsweetened shredded coconut
- ½ tsp cinnamon
- 2 Tbsp water
Instructions
- Preheat oven to 350°F.
- Put the pineapple with the juice in an 8×8 pan then add the apples, vanilla and coconut extract.
- In a small bowl mix together the sugar, tapioca, cinnamon and nutmeg then sprinkle over the fruit. Using a spoon mix everything together so it’s well distributed then even out the surface.
- In a food processor, add the rolled oats, sugar, walnuts, coconut and cinnamon. Process briefly to combine and chop the walnuts. Then add the water and pulse into a crumble.
- Evenly sprinkle the topping over the filling and gently press the crumble down. Bake for about 30-40 minutes or until lightly browned and bubbling
- Let sit for 10-15 minutes before serving.
- Optional to serve with Vanilla Ice Cream or one of these Creamy Cashew Toppings.
- Store leftovers in the refrigerator up to 3-4 days.
Notes
- Also very good with berries instead of apples. (some of my favorites include blueberries, saskatoons, haskaps, or raspberries) Sugar may need to be adjusted according to how tart the berries are.