Pineapple and kaffir lime crumble

Serve this tropical crumble with quick kaffir lime dust and coconut gelato.
Serve this tropical crumble with quick kaffir lime dust and coconut gelato. Photo: Katrina Meynink

This crumble belongs on your table on hot days. Despite being a warm dessert, the pineapple, coconut and kaffir keep this fresh and light.

Ingredients

6 kaffir lime leaves for dust

Crumble

100g butter

½ cup plain flour

¼ cup brown sugar

3 tsp ground ginger

Filling

½ tbsp coconut oil

½ cup brown sugar

1.2kg pineapple, peeled, cored and cut into batons (about 2cm x 5cm)

2 kaffir lime leaves, deveined and finely sliced

To serve

Coconut gelato

Method

Preheat oven to 175C.

For the kaffir lime dust put the leaves on the microwave plate and microwave on high for 2 minutes. Carefully remove the leaves and allow to cool and crisp. Devein the leaves and pound to a powder in a mortar and pestle. If you'd prefer not to have any larger crunchy pieces, sieve the powder into a bowl and set aside.

For the crumble topping combine the ingredients in a bowl and rub in the butter with your fingertips until chunky crumbs form.

Combine the filling ingredients in a bowl and pour into a 30cm diameter round baking dish. Don't worry if you have to pile the pineapple, it cooks down as it bakes. Scatter over the crumble topping then place in the oven and bake for 40-50 minutes. You want the pineapple to soften and caramelise but not be pulpy – it should hold its shape. If the crumble topping is taking on too much colour, cover with foil and then remove for the last few minutes of cooking.

Serve with a scoop of coconut gelato sprinkled with kaffir lime dust.

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