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

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