Ingredients

Pineapple diced 200gms

Sugar 100gms 

Cinnamon powder 10gms

Lemon zest  one lemon,

Butter 150gms 

Demerara sugar 150gms

Flour 200gms 

Almond powder 50gms

Method:

• Caramel the sugar add pineapple and cinnamon
• Keep the mixture aside. 
• Mix butter sugar flour and almond powder
• Stain the pineapple from the caramel mix with lemon zest, 
• Pour the mixture in a ceramic baking bowl
• Put crumble on top and bake a180 C for 20 min
• Serve warm with ice cream

Recipe shared by Ravi Varma, Pastry Chef, La Patisserie, Taj Coromandel.

Pic credit: Masahiro Naruse on Unsplash