A very ripe golden pineapple beckoned from the fridge to be used up quickly, so I decided it would somehow become dessert last night. A recent conversation about whether or not one could still still buy Orange Pineapple Ice Cream ( I still don’t know the answer), served as the inspiration for this dish. I also decided to add some coconut to my crumble to make it even a little more tropical. I served it with some good vanilla bean ice cream and the result of the combination with the orange and pineapple flavors was instantly reminiscent of that childhood favorite ice cream…but better. Testers so far are raving about this one.
Toss together until well combined:
3 cups diced fresh pineapple
zest of one large orange, finely minced
juice of one orange
1 tsp vanilla
1 tsp corn starch
1/2 cup sugar
Spread evenly in the bottom of a 9×9 inch glass baking dish.
In a large bowl toss together:
1 tsp baking powder
1cups rolled oats (large)
1 cup flour
½ cup brown sugar
½ cup shredded coconut
Using your hands rub thoroughly through the dry ingredients:
¾ cup cold butter, cut in small cubes.
Press the crumble mixture together in handfuls then break it apart in bite sized pieces evenly over the top of the prepared pineapple mixture. Bake at 350 degrees F for about 40 minutes. Serve with ice cream or whipped cream.