pineapple & black pepper crumble
Dishoom, p. 312–313
This is our take on a British classic. You can serve it warm or cold, on its own, or with custard or a scoop of vanilla or cinnamon ice cream. The tang of pineapple and spice of pepper work wonderfully together. You can prepare the crumble topping in advance, but don’t apply it until you’re ready to bake.
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 salted butter, cubed, at room temperature
- To serve
- Vanilla ice cream or custard
Capture the full recipe from the book
Open Dishoom at page 312–313 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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