Pineapple with coconut crumble

Pineapple with coconut crumble

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

Ingredients

4 person

Hint:


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
kochen@bettybossi.ch

Crumble topping

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

Fruit

1 pineapple (approx. 1 kg), peeled, quartered, stem removed, cut into approx. 1.5 cm chunks
250 g strawberry, quartered
2 tbsp date syrup
1 tbsp lemon juice
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Utensils

One shallow baking dish (holding approx. 2 l), greased

How it's done

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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.

Fruit

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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