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5 from 3 votes

Pineapple Crumble with Cinnamon & Coconut

Pineapple crumble with subtle hints of coconut & cinnamon might just become your new favourite dessert recipe. Sweet yet tart tropical flavours pair well with vanilla ice cream and this easy dessert can be oven-ready in 15 minutes.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: Worldwide
Servings: 4
Calories: 469kcal


For the Fruit Base

  • 500 g Fresh pineapple chunks from a medium pineapple (weight is after skin & core have removed)
  • 2 tablespoon Light brown sugar
  • 1 tablespoon Cornflour cornstarch
  • teaspoon Ground cinnamon

For the Crumble Topping

  • 125 g Plain flour all-purpose
  • 85 g Butter chilled
  • tablespoon Granulated sugar
  • ¼ tsp Salt
  • tablespoon Desiccated coconut
  • 30 g Oats
  • tablespoon Demerara sugar


  • Preheat the oven to 180C/ 350F/ GM4 and grease an ovenproof dish with butter
  • Prepare the pineapple by removing the ends, skin, eyes and core. Chop into small pieces and put into a bowl. Sprinkle the cinnamon, brown sugar and cornflour over the top and mix with a spoon
  • Make the crumble topping by rubbing the butter into the flour and white sugar until it resembles breadcrumbs. Mix in the coconut, demerara and oats, using your fingers, briefly rubbing them in as you do so (max 20 seconds)
  • Tip the pineapple into the prepared dish and spoon the topping over it, then bake for 25-30 minutes until the fruit is bubbling and the topping is golden brown (cover loosely with foil if the coconut appears to be browning too quickly)
  • Let sit at room temperature for 10-15 minutes before serving.


Expert Tips

  • Use the right quantities - a set of digital scales is invaluable when it comes to any baking recipe. They are so much more accurate than cup measurements
  • Pick a ripe pineapple - it will be juicy and sweet - taste it to check if needs be
  • Ensure all skin, the tough core and any 'eyes' are removed from the pineapple - if left on the pineapple they will be unpleasant to chew
  • Any excess pineapple can be eaten or frozen
  • Don't forget the cornflour when preparing the fruit base - this is essential to create a sauce around the fruit and avoid an unappetising liquid at the bottom of the pan
  • The cinnamon and coconut are both optional. You can make a straight pineapple crumble without them if desired
  • Using real butter for maximum flavour in the crumble topping
  • To turn this recipe vegan, replace the butter with a non-dairy alternative and add an extra pinch of salt to the topping


Substitutions for Fresh Pineapple

Without a doubt, this recipe is best made with fresh, ripe pineapple. However, should this not be available tinned or frozen fruit can be used instead.
For tinned pineapple, pick fruit canned in juice rather than syrup and take the time to drain the fruit well, to avoid a soggy bottom
Similarly, if using frozen pineapple, do let it full defrost and drain away the liquid - try defrosting in a sieve suspended over a bowl


Making in Advance/ Reheating Instructions

This pineapple crumble is easy to make in advance - simple follow the recipe fully, let cool and store in the fridge for up to 24 hours.
Reheat in a moderate oven as required (20 minutes at 150C/ 300F/ GM2). It will be slightly drier than if eaten fresh, but only marginally so. 
Avoid letting the cut fruit sit around for hours before baking the crumble as it will emit liquid that will sink to the bottom of the pan - that's why I suggest cooking straight away and reheating.


Calories: 469kcal | Carbohydrates: 69g | Protein: 5g | Fat: 20g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 303mg | Potassium: 233mg | Fiber: 4g | Sugar: 33g | Vitamin A: 606IU | Vitamin C: 60mg | Calcium: 44mg | Iron: 2mg