Pineapple with coconut crumble

Pineapple with coconut crumble

Total: 45 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / people: 551 kcal
, Fat: 32 g
, Carbohydrate: 50 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Crumble topping

50g coconut oil
3tbsp date syrup
1tbsp white almond cream
1pinch salt
60g rolled oats
60g almond slivers
50g Granola (e.g. Karma Blueberry Chia Granola)
40g coconut flakes


1 pineapple (approx. 1 kg), peeled, quartered, stem removed, cut into approx. 1.5 cm chunks
250g strawberries, quartered
2tbsp date syrup
1tbsp lemon juice
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One shallow baking dish (holding approx. 2 l), greased

How it's done

Crumble topping

Melt the coconut oil in a small pan. Add the syrup, almond butter and salt, thoroughly combine, transfer to a bowl. Add the oats, almonds, granola and coconut, mix well.


Place the pineapple, strawberries, syrup and lemon juice in the prepared dish, mix. Top with the crumble.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, serve slightly warm.

Good to know
Serve with: Vanilla ice cream

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