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A summery crumble! Refreshing pineapple pieces mixed with coconut and topped with this delicious brown sugar, oat and almond topping. It is sooo good with some vanilla or panna ice cream!



    Step 1

    Preheat oven to 180C.

    Step 2

    Put the chopped pineapple pieces, dessicated coconuts, 1½ tablespoons brown sugar, the cornstarch, cinnamon and vanilla in a bowl and combine gently. Divide this mix among four individual ramekin dishes.

    Step 3

    In another bowl, combine the butter with the flour and using your fingers, rub the butter with the flour until it resembles fine breadcrumbs. Stir in the oats, the kibbled almonds, the cinnamon and the brown sugar.

    Step 4

    Divide this crumble mixture between the ramekins, gently pressing it down. Bake for 30-40 minutes until it is bubbling around the edges and the top turns golden brown.

    Step 5

    Serve with a scoop of Panna icecream if desired.

    Step 6

    ... and dig in!


    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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