Pineapple Crumble

Recipe by
Total Time:
1 hour
Serves: 7
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 3 to 4 slices - canned pineapples.
  • 1 tbsp - brown sugar.
  • 2 cups - plain flour.
  • 75 g - butter (cold).
  • Pinch of salt.
  • 2 to 3 pinches - cardamom powder.
  • 2 to 3 pinches - nutmeg powder.
  • 2 to 3 pinches - cinnamon powder.
  • Cold water.

How to Make Pineapple Crumble

  • Sieve flour with salt into a large plate. Cut butter into sieved flour.
  • Rub lightly between fingers, till mixture resembles bread crumbs.
  • Store 1/3 mixture in fridge till required.
  • Sprinkle a little cold water on remaining mixture.
  • Lightly knead into a dough, do not handle too much.
  • Shape into a lump, roll out using dry flour to dust.
  • Press into 8.5 inch pie plate, pulling up edges where necessary.
  • Prick lightly with a fork all over.
  • Refrigerate for 15 minutes.
  • Drain syrup from pineapple slices.
  • Press out all excess liquid, chop into pieces.
  • Put in a heavy pan, sprinkle sugar.
  • Heat, stirring continuously, till liquid is not watery.
  • Add all spice powders.
  • Take off fire, allow to cool.
  • Line pie mould with aluminium foil.
  • Put a fistful of rajma or other beans to keep the shape and blind bake at 180 C in preheated oven for 10 mins or very light golden.
  • Take out, remove beans and foil. Allow to cool to room temperature.
  • Pour pineapple mixture into pie mould, spread evenly.
  • Sprinkle brown sugar to cover filling evenly.
  • Return to bake at 180 C for 10-12 mins or light golden.
  • Allow to cool a little before cutting with a pie cutter.
  • Serve warm or with ice cream.