This recipe for Pineapple Crumble Slice is an old recipe, passed on to me by my friend and neighbour. It has been in her family for years and now I have it too (and so do you!). The best thing about this Pineapple Crumble Slice is that it is good for morning or afternoon tea but when you warm it up in the microwave and add ice cream on the side, you have a delicious dessert! I recommend eating it this way!
I have modified the method of the base and crumble recipe slightly to suit my need to do things quickly. The original recipe instructs you to rub the butter into the flour, sugar and rolled oats. By all means do it this way if you find the rubbing in method to be soothing and therapeutic. Personally, I just want to get the job done so that I can move on to more important things – like eating it! Therefore, I throw the ingredients into the food processor and give them a whiz until the mixture resembles bread crumbs. So much quicker.
Another change I made to this recipe is to do with the filling. As the pineapple filling ingredients thickened in the saucepan, I added a bit of water. Maybe it needed it because my tin of crushed pineapple wasn’t overly juicy, but I felt mine needed some extra juice. By adding only about 3 Tbsp of water, the filling seemed to have a better consistency. Keep that in mind when you make yours.
Before baking the slice, I also sprinkled a small amount of white sugar over the crumble topjping. It’s a bit naughty but it does give the slice a little bit of sparkle to it.
- 1 cup Plain flour
- 2 1/4 cups rolled oats
- 1 cup brown sugar (I only add around 1/2 cup - nobody notices!)
- 250g butter
- 1 tsp salt
- 1/4 cup sugar
- 1 cup crushed pineapple (undrained)
- 2 Tbsp cornflour
- 1 tsp lemon juice
- Add a bit of water if needed
- Sift together the flour and salt.
- Add sugar and rolled oats.
- Rub in the butter, making a crumbly mixture.
- OR Place the flour, salt, sugar, rolled oats and butter in the food processor and pulse until mixture resembles bread crumbs.
- Spread half this crumble mixture in the base of a greased 13x18cm lamington tin and pat down by hand.
- Spread with the cooked pineapple filling.
- Sprinkle the remaining crumble mixture over the top. (I then sprinkle with a small amount of white sugar, but this is optional.)
- Bake in a moderate oven for about 45 minutes or until the top is golden brown.
- Allow to cool in tin.
- Once cool, slice into squares or bars.
- Ice with a simple glaze (icing sugar + milk mixture) or sprinkle with icing sugar before serving.
- Combine the sugar and cornflour.
- Add the crushed pineapple (undrained).
- Cook over low heat, stirring constantly until mixture is thick and clear.
- Add a little bit of water if you need it.
- Add the lemon juice
I didn’t ice mine. A little sprinkle of icing sugar and a drizzle of golden syrup makes it special, but you could make a glaze with icing sugar and milk if you wanted to add icing to the top.
I’m sure your family will enjoy this yummy Pineapple Crumble Slice. Give it a go this week.