Pineapple & Black Pepper Crumble

Name: Pineapple & Black Pepper Crumble
Yield: Serves 4–6
Cuisine: British
Ingredients: 1 vanilla pod or 2 tsp vanilla extract; 100 g plain flour; 100 g granulated sugar; Vanilla ice cream or custard; 100 g salted butter, cubed, at room temperature; A few twists of black pepper; 1 large, fresh ripe pineapple (you need around 750 g flesh); 100 g rolled oats

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

This is our take on a British classic. You can serve it warm or cold, on its own, or with custard or a scoop of vanilla or cinnamon ice cream. The tang of pineapple and spice of pepper work wonderfully together.

You can prepare the crumble topping in advance, but don’t apply it until you’re ready to bake.

Ingredients

For the Filling

1 large, fresh ripe pineapple (you need around 750 g flesh)
1 vanilla pod or

Europe
United Kingdom
Dessert
Vegetarian

Method

Trim the pineapple of its skin, prising out the “eyes”, and cut into 2 cm chunks, discarding the hard core.
Place the pineapple chunks in a saucepan and add 200 ml water. If using a vanilla pod, split in half, run a knife down the length to remove the seeds and add