Yep, this one takes me WAY back – Crumbly Baked Pineapple. This recipe reminds me of one you’d find in a children’s cookbook – it’s fun, sweet, and easy. As kids, my older sister would play ‘restaurant’ with me and my brother. I think she would have been around 16, which would have made me 8years old at the time. In other words, it was SUPER kind of our much cooler older sister to play with us. She would seat us at the table and hand us a cookbook – “…you may choose three entrées.” BananaStrawberry Smoothie, Tuna + Cucumber, and Frogs on a Log it was! I think?! It’s been a while. Any other childhood favourites out there?!
Aside from its delicious sweetness, pineapple is something I began eating more often after I discovered its anti-inflammatory and immune boosting properties (among many other health benefits) – yes, please!
This recipe reminds me of one you’d find in a children’s cookbook – it’s fun, sweet, and easy. A simple way to fit in a tasty dose of vitamin C and antioxidant!
- 1 semi-ripe pineapple *less sweet
- 1/2 cup gluten free oats
- 1/4 cup coconut palm sugar
- 3 tbsp coconut oil, melted
- pinch of sea salt
- cashew butter
Preheat the oven to 425*F. Prepare a baking sheet by placing an oven-safe cooling rack on top of the sheet.
Cut two 2/3inch thick rounds off of the pineapple – you can leave the skin on or trim it off. Place the pineapple rounds onto the prepared baking sheet.
In a small bowl, add the rolled oats, coconut palm sugar, and sea salt. Toss with your fingers or stir. Pour in the melted coconut oil, and toss again until everything is evenly combined. Set aside in a cool spot for a couple minutes to allow the coconut oil to set (Harden). Once set, use your fingers to ‘crumble’ the oat mixture.
Top the pineapple rounds with the oat crumble leaving about a 1/2cm from the edge. I used up all of the crumble on my pineapple rounds.
Place in the oven on the middle rack. Bake for 10mins, and then broil for another 1-2mins, or until browning – it should smell like candy (sugar melting). *Once broiling, do watch the crumble closely as it won’t take long between browning & burning.
Remove from the oven and allow a few minutes for cooling.
While you wait, add the cashew butter to a small microwaveable bowl and heat for 30s-1min. This will make it easier to drizzle over the pineapple.
Use a metal spatula to transfer the baked pineapple to a plate. Top with the cashew butter and serve.
~ When eating, I cut small wedges around the core, pick up the wedge, and bite right up to the edge of the skin.