I thought I had all the ingredients to make my version of a wolf bite cocktail, but I had forgotten to get pineapple juice. Rather than make another trip to the store, I opened a can of pineapple pieces and used the juice from the tin instead. Disaster averted, I made the cocktail and it was a tasty success.
Not wanting to waste the pineapple pieces, I tried to think of what to do with them. I had been craving fruit crumble all week so I thought I would try making a pineapple crumble. I was feeling lazy, so rather than rubbing butter into the crumble mix, I decided to melt it instead. The result – a sweet, golden crumble that is now one of my favourite treats!
440g canned pineapple pieces, drained
1/2 cup plain flour
1/3 cup brown sugar
1/4 cup shredded coconut
1/4 teaspoon sea salt
1 teaspoon vanilla extract
60g (1/4 cup) unsalted butter, melted
Preheat oven to 180C / 350F.
Spread the pineapple pieces into a small baking pan.
Mix together the flour, sugar, coconut and salt in a small bowl.
Add the vanilla extract to the melted butter.
Pour butter over the flour and mix until just combined.
Spoon the crumble mix over the pineapple.
Bake for 40 – 45 minutes or until the crumble is browned and the fruit is bubbling.
Serve with your favourite topping.