Piña colada crumble Ingredients 2 pineapples, peeled, cored and cut into 2cm chunks 1½ tsp ground ginger 120g light brown soft sugar 3 tbsp coconut rum 50g coconut cream Zest of 1 lime 100g butter, cubed 150g plain white flour 20g rolled oats 25g desiccated coconut Clotted cream or vanilla ice cream, to serve 18
Method Preheat the oven to 220°C/fan 200°C/gas 7 In a medium-sized ovenproof dish (roughly 20 x 15 cm), toss the pineapple, ginger and 20g of the sugar together until evenly coated Roast for 15 mins, then add the rum, coconut cream and half the lime zest Gently stir until the pineapple is evenly coated Reduce the oven temperature to 200°C/fan 180°C/gas 6 Meanwhile, in a separate bowl, rub the butter into the flour until it resembles fine breadcrumbs, then mix in the oats, desiccated coconut and remaining sugar Sprinkle over the pineapple and bake for 30 mins, until golden Sprinkle the remaining lime zest over the crumble as soon as it comes out of the oven Leave to stand for 10 mins, then serve with the ice cream
