Allergy free tropical pineapple crumble recipe

It is raining and cold and windy here and I'm eating hot pineapple crumble like I'm in the tropics.

Ingredients

• ¼ cup Nuttlex
• 1 fresh pineapple, peeled, halved, cored, coarsely chopped
• ½ cup brown sugar
• Crumble
• 2 cups flaked or dessicated coconut
• ¼ cup Orgran all purpose flour
• 2 tbsps honey
• ¼ cup Nuttlex, melted

Method

• Preheat oven 180°C.
• Melt the Nuttlex in a frying pan over medium heat.
• Add the pineapple and sugar and stir to combine.
• Cook, stirring, until sugar dissolves and the Nuttlex is completely melted.
• Simmer for 10 minutes or until the pineapple is soft and syrup thickens.
• Spoon the pineapple mixture into a small to medium baking dish (I chose a medium casserole dish).
• Combine the flour, coconut, honey and extra Nuttlex in a bowl.
• Sprinkle the coconut mixture over pineapple mixture.
• Bake for 15-20 minutes or until crumble is golden brown.
• Set aside for 5 minutes to cool.

Note

• For anyone who can have certain nuts like walnuts, pecans or cashews, then chopping up a few and adding them to the crumble will give it a bit more crunch. Alternatively, you could crush some banana chips and mix them through.
• You could used some drained canned pineapple instead of fresh pineapple.