This Deceptively Healthy Dessert is Like a Mini Tropical Vacation
Combine a piña colada and a fruit crumble, and you get this delicious treat.
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Pineapple and coconut are a perfect match – so it’s no wonder they show up together in cocktails, smoothies, cakes and other treats. Usually, though, the two are accompanied by lots of sugar. But since both have plenty of flavor and natural sweetness, we’ve turned them into a tasty crumble that will satisfy your dessert craving without a sugar crash. Our Pineapple Coconut Crumble is a dessert you’ll want to make any time you’re craving a tropical vacation, all without any guilt (or actual vacation time needed!).
A sweet dessert with just a touch of honey
So often, we add sweeteners to desserts by habit – but when you start with sweet ingredients and intensify their flavors with baking, it turns out that just a bit of a natural sweetener like honey is all you need.
With this dessert, naturally sweet pineapple is the star. Tangy lime juice and zesty ginger add zip, and just a tablespoon of honey enhances the flavors. As for the topping, a combo of almond flour, shredded coconut and coconut oil lend that satisfying fruit crumble texture and flavor, and again a single tablespoon of honey brings it all together.
The result is a treat full of tropical goodness, with barely any added sugar. A scoop of vanilla ice cream or coconut sorbet – or some whipped coconut cream – are perfect accompaniments.
Pineapple Coconut Crumble
- ½ cup blanched almond flour
- ½ cup shredded unsweetened coconut
- Pinch sea salt
- 1 tbsp coconut oil, melted
- 1 tbsp raw honey
- ½ tsp pure vanilla extract
- 1 tbsp coconut oil
- 2 tsp finely minced, fresh ginger
- 1 medium-size pineapple (about 3 lb), cored, peeled, cut into ½- to 1-inch chunks (about 4 cups)
- Pinch fine sea salt
- 1 tbsp raw honey
- 1 tsp lime juice
- 1 tsp arrowroot starch (dissolved in 1 tsp water)
- For serving (optional): coconut sorbet or coconut whipped cream
- Preheat oven to 350ºF.
- Make the topping: In a bowl, stir together the almond flour, coconut, and salt. Add the coconut oil, honey, and vanilla and stir with a fork until well combined and all dry ingredients are moistened. Refrigerate while you make the filling.
- Make the filling: Warm a medium-size cast iron (or other heavy, ovenproof) skillet over medium heat. Add the coconut oil. Once melted, add the ginger and cook for 30 seconds. Add the pineapple and a sprinkle of salt. Cook, stirring often, for 1 minute. Drizzle with the honey and lime juice. Cook, stirring occasionally, until pineapple is tender and very juicy, 4-5 minutes. Reduce heat to low and add the arrowroot mixture, stirring well, just until thickened, about 30 seconds. Remove pan from heat.
- Remove the topping from the refrigerator and crumble it evenly over the filling. Place in the oven and bake until filling is bubbly and the topping is golden brown, about 20 minutes. Halfway through baking, carefully stir topping so it doesn’t over-brown in spots (be careful not to stir filling).
- Let cool for at least 10 minutes before serving. Spoon into bowls and serve with coconut sorbet or whipped cream. Store leftovers covered in the refrigerator.
Recipe courtesy of Paleo Magazine