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Homemade Pineapple Crumble Recipe

You have to love a good crumble. Whether it’s apple, peach, or the blueberry, but sometimes you want to have that Caribbean taste. That is when we turn to the pineapple. Pineapple has that sunshine feel. Whenever we think of pineapple, we think of the beach, sun, or specific cocktail (more on that in another post). With that in mind, we are going to take this crumble keep it simple. But jazz it up with a little pineapple and some cinnamon. If you have ice cream or whipped cream works wonders, definitely if you serve it warm.

Homemade Pineapple Crumble Recipe

This crumble recipe is simple but effectively delicious. Can be made with many different types of fruit. We advise to serve it warm with ice cream or whipped cream to finish it off.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: American, Amerikaans
Keyword: Crumble, Pineapple, Sweet
Servings: 6
Author: The Baking Buckets



  • 50 grams Butter
  • 50 grams Almond flour You can also grind peeled almonds finely
  • 50 grams Flour
  • 50 grams Sugar
  • 1 pinch Salt


  • 1 Fresh pineapple
  • 100 grams Sugar
  • 2 tablespoon Cornstarch
  • Cinnamon Optional


  • Preheat the oven. (180℃ / 350℉)
  • Mix the almond flour, plain flour, sugar and salt in a bowl.
  • Add the butter and mix until it becomes a crumble. Leave it to the side for now.
  • Peel and core the fresh pineapple. If you couldn't get your hand on fresh pineapple you can use a tin just make sure to drain it well.
  • Cut the pineapple in to small chunks and put it in an bowl with the sugar, cinnamon (optional) and mix.
  • Mix the cornstarch with a splash of water. Not too much you want to avoid adding too much liquid to the pineapple. Since the sugar will extract the juices from the fruit. If we then add too much water it will become too soggy.
  • Fill a baking tin with the pineapple.
  • Grab the crumble and pack it on top.
  • Place in the oven for about 20 min. When the top is nice and golden brown you take it out of the oven, let it cool a little bit before plating.


Serve warm or cold. I serve it with a little whipped cream or nice scoop of ice cream. You really don’t need much more.