Wednesday, September 28, 2016

Pineapple Crumble with Coconut Topping

850g crushed pineapple
1/2 cup caster sugar
2 lightly beaten eggs
3 passion fruit
300g sour cream
2 tbspns. plain flour

Method: Combine undrained pineapple and passion fruit in shallow ovenproof dish, sprinkle with 1/3 sugar. Mix sour cream, eggs and remaining sugar and sifted flour on bowl. Beat until smooth. Pour over pineapple mixture. Sprinkle with topping. Bake in moderate oven for 30 mins. or until set and golden brown.

Crumble topping
1/3 cup brown sugar
1 tspn. grated orange rind
2/3 cup plain flour
1 cup coconut
90g butter

Method: Combine sifted flour, sugar, coconut, rind and 1/2 tspn. nutmeg in bowl. Rub in butter.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.117.

2 comments:

Ann and Anne said...

I think I'll be making that one soon! Nice and summery!

skiourophile said...

This one does sound delicious - I'm curious about what the sour cream will do/form too. Good luck!

Post a Comment

"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."