This is one of those desserts that brings up fond childhood memories of potluck dinners and tables full of super sweet desserts. Cool whip, pie filling and canned fruits always drew my attention – especially if they were layered with white boxed cake. Mmmmm…..nothing says dessert like preservatives.
I’m not claiming this crumble is healthy by any means…but there is a bountiful of fresh fruit and absolutely nothing came from a box or plastic tub. Just look at that color below – no cans here folks!
I know it was a mere month ago that I posted a crisp which is yes, very similar to a crumble. (Practically the same thing.) Strawberries were involved as well. My apologies for the lack of variety. There is a serious strawberry obsession in our home and the pineapple was on sale. I was considering a cake but a crumble was a safer, easier bet…and I promise, just as good.
- 4cups chopped fresh pineapple
- 2cups hulled and quartered strawberries
- 1cup plus 2tbsp flour
- 1cup plus 1tbsp sugar
- ½tsp salt
- 1stick unsalted butter
- Preheat oven 375 degrees. Grease an 8" square pan.
- Toss pineapple and berries in a bowl with 2tbsp flour and 1tbsp sugar. Pour into prepared dish.
- Combine remaining flour, sugar and salt in separate bowl. Add butter and combine with hands until a crumbly texture forms. Spread evenly on top of fruit.
- Place in oven for 25 to 30 minutes or until top is golden and your home smells like tropical cake. Let set 10 minutes before serving. Don't forget the ice cream.