Pineapple banana coconut crumble
Crumble is a favorit in my family sunday's lunch, it's very versatil and can adapt to every season, plus it's a good way for the kids to eat fruits, we all know that can be a challenge sometimes.
This will belong to the "almost instant gratification" category, you can have a lovely dessert on your table under an hour!
I'll be talking at some point about the "perfect pantry", that i don't have yet, but that i'm working on, to be able to make a great meal anytime you want, without having to run to the supermarket. The crumble is a perfect pantry dessert, you'll obviously need the fruits, but the topping should be elements that are inside your cupboards and fridge at all times.
Pineapple Banana and coconut crumble
1 Fresh Pineapple
2 or 3 Bananas
1 Tablespoon of Vanilla Sugar
100gr Light Brown Demerara Sugar
80gr Grated Coconut
Preheat your oven to 180°C, butter a pie or an oven dish.
Cut the top and the bottom of the fresh pineapple, so it's stands better on your cutting board. Cut the skin off, be carefull not to leave any dark spot on it. Cut it then in 4, to remove the central part and chop it into pieces.
Peel the bananas, and cut them about the same size at the pineapple. Mix carefully both fruit in a bowl and add the vanilla sugar. Put them into your oven dish.
To make your topping, cut the butter into small pieces and mix it with your finger tip to the flour. Add the oat meal, the sugar and coconut. Mix everything well together.
Spread in on top of the fruits, don't try to make it even, it will give more different textures to your topping.
Put it into the oven for about 25 minutes, you need to see bubbles forming aound the edges of the dish.
You can have it with ice cream, mascaporne, cream... Or like i prefer it: just coming out of the oven!