Pina Colada Crumble

Ingredients (serves 6)

• 1.2kg pineapple, peeled, cored, roughly chopped
• 2 tablespoons white rum
• 140ml can coconut cream
• 1/3 cup brown sugar
• 1/2 cup plain flour
• 1/3 cup desiccated coconut
• 90g packet coconut macaroons, crumbled
• 100g butter, softened

Method

1. Preheat oven to 180°C. Place pineapple in a 6-cup capacity baking dish. Drizzle with rum. Pour over coconut cream and sprinkle with sugar. Stir gently to combine.
2. Combine flour and coconut in a bowl. Using a rolling pin, roughly crush macaroons and add to flour mixture. Add butter. Using your fingertips, rub into dry ingredients until mixture resembles coarse breadcrumbs. Scatter crumble over pineapple. Place on a baking tray and bake for 30 minutes or until golden and crisp. Serve.

Notes

• 
  Tip: Crumbles reheat well in the microwave. Spoon crumble into a microwave-safe bowl. Microwave, uncovered (if you cover the crumble it will become soft), on MEDIUM (50%) for 3 minutes per serve.