Recipe taken from Dishoom, by Shamil & Kavi Thakrar & Naved Nasir, published by Bloomsbury
Ingredients - Serves: 4-6
FOR THE FILLING
1 large, fresh ripe pineapple
100g granulated sugar
2 tsp vanilla extract
A few twists of black pepper
FOR THE CRUMBLE
100g refined flour
100g rolled oats
100g granulated sugar
100g salted butter, cubed
TO SERVE
Vanilla ice cream or custard
Method
Trim the pineapple of its skin, prising out the ‘eyes’, and cut into 2cm chunks, discarding the core.
Place the pineapple chunks into a saucepan and add 200ml water. Simmer over a medium-low heat for 20-25 minutes, or until the pineapple is soft, stirring occasionally. If the pan becomes dry, add a little more water.
Meanwhile heat the oven to fan 180oC / gas 6 and make the crumble. Mix the dry ingredients together in a large bowl. Add the butter and rub in with your hands until fully incorporated; there should be no loose flour left.
Once the pineapple is soft, add the sugar and simmer for a further 5 minutes. Add the vanilla extract and pepper. Turn off the heat and set aside.
Spread the pineapple mixture in a medium baking dish and top with the crumble mix. Bake for 30-40 minutes, until the topping has formed a lovely golden crust.
Allow to stand for 5 minutes then serve with vanilla ice cream or custard.