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    Pineapple gingerbread crumble recipe

    Cosy up with this beautifully warm, sweet treat.

    Pineapple gingerbread crumble from Australian Pineapples

    Serves: 4


    ¾ cup rolled oats

    ¼ cup wholemeal flour

    2 tablespoons slivered almonds, chopped finely

    75g cold butter or cold coconut oil

    3 tablespoons honey

    1 small pineapple, peeled, cored and cut into chunks

    1 teaspoon ginger

    ½ teaspoon cinnamon

    ¼ teaspoon ground cloves

    ¼ cup water

    2 tablespoons shredded coconut, to serve


    1. Preheat oven to 180°C (160°C fan-forced).

    2. To make the crumble, mix together the oats, flour, almonds, butter or coconut oil and honey until sticky breadcrumbs form. Place in the fridge for 5-10 minutes. Meanwhile prepare the pineapple. Mix together the pineapple, ginger, cinnamon, cloves and water in a large baking dish. Place coconut flakes in a small frying pan set over medium heat and toast for 1 minute.

    3. Sprinkle the pineapple with crumble and bake for 25 minutes or until the crumble is golden and pineapple caramelised slightly. Remove from the oven and serve topped with toasted coconut flakes.

    Try more delicious recipes from Australian Pineapples.

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