Pineapple, Tahini & Lime Crumble

FOOD MAY BE ESSENTIAL AS FUEL FOR THE BODY, BUT GOOD FOOD IS FUEL FOR THE SOUL. Malcolm Forbes


Simple ingredients that sate the soul. I defy you not to eat this all to yourself. Cream or ice cream by the bucket load: essential.

Ingredients:


Crumble:


100g Plain Flour

70g Jumbo Oats

20g Sesame Seeds

50g Golden Caster Sugar

Small Pinch salt

30g Demerara Sugar

100g Butter, cold, cubed

Filling:


2 x 425g tins Pineapple in juice, including juice

40g Golden Caster Sugar

2 Limes, Zest & Juice

2 tsp Vanilla Extract

2 tbsp Cornflour mixed with 2 tbsp Water

2 tbsp Tahini

¼ tsp Sea Salt Flakes

1/8 tsp Cracked Black Pepper

Method:


1. Preheat oven 180C. Add the flour, oats, sesame, caster sugar salt and butter to a bowl and rub between your fingers until homogenous, stir through the demerara. Tumble onto a lined baking sheet and bake for 15 minutes. Cool for 5 minutes then crumble between your fingers to create a rubble. At this point you can store this in an airtight container for up to 2 days.

2. For the filling, add the pineapple, juice, sugar, lime juice and vanilla to a pan and bring to a simmer. Simmer for 10 minutes, or until slightly reduced then add the slaked cornflour. Bubble until thickened but still loose then remove from the heat.

3. Stir through the tahini, salt and pepper then taste. Add more lime if needed.

4. Pour into a baking dish and top with the crumble. Pop back into the oven for 8-10 minutes or until golden and bubbling.

5. Serve piping hot with all the dairy treats you can fit in your bowl…