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Dishoom’s Pineapple & Black Pepper Crumble

  • Time preparation 15 minutes
  • cook time 1 hour
  • Serve Serves 4-6

Iconic Indian restaurant Dishoom have served up this British classic with a tropical twist; a pineapple and black pepper filling!

Recipe taken from Dishoom by Shamil Thakrar, Kavi Thakrar and Naved Nasir (Bloomsbury, £26) Photography: Jon Cattam
  • For the filling:
  • 1 large, fresh ripe pineapple (you need around 750g flesh)
  • 1 vanilla pod or 2 tsp vanilla extract
  • 100g granulated sugar
  • A few twists of black pepper
  • For the crumble:
  • 100g plain flour
  • 100g rolled oats
  • 100g granulated sugar
  • 100g salted butter, cubed, at room temperature
  • To serve:
  • Vanilla ice cream or custard

Trim the pineapple of its skin, prising out the “eyes”, and cut into 2cm chunks, discarding the hard core. Place the pineapple chunks in a saucepan and add 200ml water. If using a vanilla pod, split in half, run a knife down the length to remove the seeds and add the seeds and pod to the pan. (If using extract, it goes in later.) Simmer over a medium-low heat for 20–25 minutes, or until the pineapple is soft, stirring occasionally. If the pan starts to become dry, add a little more water.

Meanwhile, make the crumble. Mix the dry ingredients together in a large bowl. Add the butter and rub in with your hands until fully incorporated; there should be no loose flour left.

Heat the oven to 200°C/Fan 180°C/Gas 6.

Once the pineapple is soft, add the sugar and simmer for a further 5 minutes. Add the black pepper and vanilla extract, if using. Turn off the heat and set aside.

Spread the pineapple mixture in a medium baking dish and top with the crumble mix. Bake for 30–40 minutes, until the topping has formed a lovely golden crust. Allow to stand for 5 minutes then serve, with vanilla ice cream or custard.

Ingredients

  • For the filling:
  • 1 large, fresh ripe pineapple (you need around 750g flesh)
  • 1 vanilla pod or 2 tsp vanilla extract
  • 100g granulated sugar
  • A few twists of black pepper
  • For the crumble:
  • 100g plain flour
  • 100g rolled oats
  • 100g granulated sugar
  • 100g salted butter, cubed, at room temperature
  • To serve:
  • Vanilla ice cream or custard

Method

Trim the pineapple of its skin, prising out the “eyes”, and cut into 2cm chunks, discarding the hard core. Place the pineapple chunks in a saucepan and add 200ml water. If using a vanilla pod, split in half, run a knife down the length to remove the seeds and add the seeds and pod to the pan. (If using extract, it goes in later.) Simmer over a medium-low heat for 20–25 minutes, or until the pineapple is soft, stirring occasionally. If the pan starts to become dry, add a little more water.

Meanwhile, make the crumble. Mix the dry ingredients together in a large bowl. Add the butter and rub in with your hands until fully incorporated; there should be no loose flour left.

Heat the oven to 200°C/Fan 180°C/Gas 6.

Once the pineapple is soft, add the sugar and simmer for a further 5 minutes. Add the black pepper and vanilla extract, if using. Turn off the heat and set aside.

Spread the pineapple mixture in a medium baking dish and top with the crumble mix. Bake for 30–40 minutes, until the topping has formed a lovely golden crust. Allow to stand for 5 minutes then serve, with vanilla ice cream or custard.

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