pineapple, strawberry & coconut crumble

Ordinarily, I might not pair strawberry and pineapple together in anything other a fruit salad and only because I was using whatever fruit I happened to have on hand. But it’s strawberry season in Florida and they’re cheap & plentiful. So are the pineapples – $1.28 each. Can you believe that?! I’ve paid $7 for a pineapple before. There’s usually a pineapple taking up a good portion of the fruit bowl in our kitchen. I buy one almost every week and then leave it about a week or so to ripen further before peeling, coring, cutting it up and storing it in the fridge in portion-sized containers for snacks. The one I used for this recipe wasn’t quite ready to be eaten so I added a little sugar to enhance its tropical sweetness. Taste your pineapple first, if it’s already sweet then no need to add any extra sugar.

pineapple & strawberry fillingCrumbles are about one of the easiest desserts to make using almost any in-season fruit. For those clever cooks, have some crumble topping in your freezer, ready to be used at a moment’s notice. You can easily do this by doubling the crumble topping next time you bake a crumble (which will be immediately after reading this post). So next time friends or family drop by, you can tell them you’re just going to whip-up a fabulous dessert to pop in the oven – making you look like the culinary wizard we already know you are.  As a side note, don’t just think crumbles are for dessert, they’re also perfect as part of a brunch menu. 

coconut crumble topping

I used sweetened, flaked coconut because that’s what’s most common in this part of the world. If I was making this back in Australia I’d used unsweetened, desiccated coconut – common for baking with in my homeland. Use whatever coconut you like, you’re not going to stuff it up. 

pineapple, strawberry & coconut crumble cooked

Forty minutes later you’re rewarded…it’s about done. Now this is where a little patience is required. Unlike me that was born with almost no patience, I hope you can practice some. If you dig into the crumble while it’s screaming hot you’ll probably find there’s quite a bit of juice. So don’t be hasty…let it rest for at least 30 minutes or so. This way the juices will settle a little and you’ll lessen the chances of burning your mouth on the molten hot fruit. Take it from a consistent mouth-burner…wait! 

crumble spooned outMy favorite crumbles are mixed berry and peach but this combination of the pineapple and strawberries had my taste buds clapping. So much so that I’m now creating a sangria recipe using these two fruits together…stay tuned for that. 

pineapple, strawberry & coconut crumbles

Where’s the ice cream you ask? Well…I was at the supermarket, gazing longingly into the freezers thinking how flipping good Haagendaz coconut macaroon ice cream would be served with this. Then the voice of reason spoke-up and I walked away. That’s right I WALKED AWAY. Sheer willpower my friends, something else I possess little of.  Looking at the crumble now, ice cream would have made a splendid addition. So when you’re at the store picking up ingredients to make this – screw the diet for one day and buy ice cream. 

pineapple, strawberry & coconut crumble
Serves 8
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
  1. 1 lb (450g) chopped fresh ripe pineapple*
  2. 2 tablespoons sugar
  3. 1 tablespoon water
  4. 1 lb (450g) strawberries, hulled and halved**
  6. 2/3 cup butter, softened
  7. 1 cup self-rising (raising) flour
  8. 2 cups sweetened coconut flakes***
  9. 2/3 cup packed brown sugar
  1. Grease an 8-cup (2 quart/2 liter) baking dish. Preheat oven to 350°F (180°C).
  2. Combine pineapple, sugar & water in a medium saucepan. Stir over medium-low heat to dissolve sugar. Cover and cook 7 minutes, stirring occasionally or until pineapple is softened; remove from heat.
  3. Add strawberries; stir to combine. Spoon mixture into prepared baking dish.
  4. To make the crumble: Rub butter into flour until mixture resembles coarse crumbs. Add coconut and sugar; kind of squeeze the mixture together a little to make it chunky. Sprinkle over top of the pineapple mixture. Bake 40 minutes or until golden brown. Let stand for at least 30 minutes before serving. Serve warm or cold with ice cream or clotted cream. Serves 8.
  1. * This is equal to about one small pineapple or 4 cups of chopped pineapple.
  2. ** This is about 3 cups of halved strawberries.
  3. ***Use whatever coconut you have on hand, as long as it is fresh. Store leftover coconut in a sealed jar or bag in the freezer.
The Fresh Aussie





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  1. Lawrence says:


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