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Pineapple crumble

Pineapple crumble

Pineapple Crumble Recipe from of 08-01-2020

The pineapple crumble it is a delicious dessert, super aromatic thanks to the presence of coconut flour and milk. I know that the Christmas holidays are over, but the return to normal can be a bit alienating, and a quick treat is what it takes to get through it unscathed: P The recipe is really easy and also quite quick, so if like me you love the mix of these two exotic flavors, pineapple and coconut, you can't miss it;)


How to make pineapple crumble

Combine the two flours, sugar, salt, vanilla and butter into chunks in a bowl.
Work quickly with your fingertips until you get a crumbly mixture.

Arrange the pineapple slices on the bottom of a lightly greased pan to cover it entirely.
Spread the coconut milk over the pineapple.

Sprinkle the pastry crumbs on top, then bake for about 20 minutes or until golden brown in a convection oven preheated to 200 ° C.

The pineapple crumble is ready: serve it hot, warm or cold, alone, with powdered sugar, ice cream or whipped cream.

Decomposed pineapple cheesecake

1) Prepare the crumble. Place 350g of spiced spèculoos biscuits in the blender and blend them. Mix them in a bowl with 75g of melted butter and 180g of sugar. Transfer the mixture to a tray lined with wet and squeezed baking paper, spread it with a spatula to about 1/2 cm thick and bake in a preheated oven at 180 ° C for about 12 minutes. Let it cool down. Meanwhile, clean the pineapple and cut it into cubes. Cook it in a non-stick pan with the lemon juice and sugar for 10 minutes. Let it cool down.

2) Make the cream. Soak the gelatin in cold water for 10 minutes. Put the egg yolks and sugar in a heat resistant bowl. Place the bowl over a saucepan with boiling water and whisk for a long time with the electric whisk, so that the mixture doubles in volume. Remove the bowl from the boiling water and add the drained, squeezed and melted gelatin in the hot cream. Quickly cool over a bowl with ice and mix in the cream cheese.

3) Make up the dessert. Set aside 4 tablespoons of pineapple compote and 1 tablespoon of crumble. Spread the pineapple compote on the bottom of 4 glasses or clear bowls. Knock the containers on the countertop to compact. Add half of the cream cheese spread over the fruit and cover with the crumble. Complete with the remaining cream and the pineapple compote kept aside. Refrigerate for 5-6 hours.

4) Before serving, decorate the decomposed pineapple cheesecake with the crumble kept aside.

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Cherries crumble

Start the preparation of the peach crumble with the crumble dough: place the two flours (white and almond) in a bowl, add the cane sugar 1, the cinnamon, the butter (cold from the refrigerator and reduced into cubes) and the yolk d & rsquouovo 2. Work them briefly with a wooden ladle, so as not to mix them completely but to leave them well shelled, obtaining crumbs of dough. Let the dough rest for 10 minutes in the refrigerator and then transfer the crumble to a baking tray covered with a sheet of baking paper, trying to space the dough 3.
Bake it in a convection oven at 180 ° C until the crumble is golden brown (it will take about 15/20 minutes).

In the meantime, peel the peaches 4 and cut them into cubes 5, then place them in a pan where you have melted the butter 6, add the granulated sugar and the vanilla seeds.

Sauté the peaches and blend with the beer 7, letting it evaporate. Then let the fruit cool.
In another saucepan, place the well washed and quartered strawberries and cook for 2-3 minutes with the lemon juice 8 and the brown sugar. Then compose the peach crumble using single-portion glasses: place the strawberries on the bottom, add the peach compote and finally the crunchy mixture of the crumble 9. Serve the peach crumble cold!

Crumble with summer pineapple, spoon

Crumble with summer pineapple, spoon

Ingredients for 3 glasses:

  • 50 gr of "00" flour
  • 30 gr of butter
  • 30 gr + 1 tablespoon of sugar
  • 100 ml of whipping cream already sweetened
  • 6 slices of pineapple in syrup
  • 3 tablespoons of pineapple juice (you can also use the pineapple preservation water in syrup)
  • cinnamon (optional)

Preparation of the summer pineapple crumble:

  1. Turn on the oven to 190 degrees.
  2. In a bowl pour the sifted flour, 30 g of sugar and the cold butter cut into small pieces.
  3. Mix with your fingertips until you get a coarsely crumbled dough.
  4. Take a baking tray, line it with parchment paper and pour the dough.
  5. Bake for about 15 minutes, stirring the dough halfway through cooking to have a uniform cooking and a "crumbled" effect. When it is golden brown, remove from the oven and let it cool.
  6. Meanwhile, cut the pineapple slices into not too small cubes.
  7. Put them in a small bowl, add the spoonful of sugar, a sprinkle of cinnamon, mix and let it rest.
  8. Whip the whipped cream firmly, add the pineapple juice and mix slowly from top to bottom to incorporate the compounds.
  9. Take the three containers, make a first layer of pineapple, add the cream and finally the crumbled crumble.

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Recipes smoothie

For coverage: 80g flour, & # 189 teaspoon baking powder, & # 189 teaspoon ground cinnamon, 40g butter, 2 tablespoons sugar.
For the base: 50 grams of butter, 6 tablespoons of sugar, 1 egg, 120 grams of flour, 1 teaspoon of yeast, 500 grams of apples, 50 grams of raisins, butter for the mold.

For the topping, sift the flour, baking powder and cinnamon into a bowl and rub them with the slightly softened diced butter until the mixture is crumbs. Incorporate the sugar without working the dough too much, cover and set aside.
For the base, whisk the butter, sugar and egg until creamy, add the sifted flour and baking powder and mix everything together. Spoon the mixture into the pan in a homogeneous layer, then distribute the sliced ​​apples and raisins on top.

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Panettone and pineapple tea crumble

Dip the pineapple in the hot tea and leave it to infuse for at least 30 '.

Reduce the panettone into small pieces and blend it finely.

Collect it in a bowl with 60 g of flour, semolina, 50 g of sugar, butter and start kneading. Then incorporate an egg yolk and continue to knead until a sandy mixture is obtained.

Grease a mold (Ø 20 cm), line it with baking paper and press the mixture into it. Bake at 170 ° C for 15 '(crumble).

Boil the milk with the almonds for 1 'turn off and leave to infuse for 15'.

In a bowl, mix 2 egg yolks with 90 g of sugar, then add 25 g of flour (mixture).

Blend the milk with the almonds, strain on the mixture and cook until the cream begins to thicken.

Spread the cream on a tray, cover with cling film and let it cool.

Drain the pineapple from the tea and cut it into chunks. Caramelize 2 tablespoons of sugar in a pan with a ladle of tea and a few drops of lemon juice when golden, add the pineapple and brown for 3-4 '.

Blend the cream for a few moments, then add the cream and blend again. Serve the crumble with the cream, the pineapple and, to taste, with slices of almonds.

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Pineapple Crumble - Recipes

350 gr wholemeal flour
150 gr brown sugar
95 gr vegetable oil
95 gr water
1/2 teaspoon cream of tartar
1/2 lemon, zest

Mix all the dry elements.
Apart do a "mayonnaise" with water and oil whisking them together with a blender, then add it to the dough, knead a few minutes, wrap it in plastic wrap and let stand in refrigerator at least an hour so that the flour absorbs well all liquids.
Then roll out the dough with a thickness of about 3/4 mm and fill to taste with your favorite jam :)
Bake for 30-35 minutes at 180 degrees.

300 grams of spelled flour
80 gr of extra virgin olive oil
100 gr of white wine (or sparkling water)
1 pinch of salt

Prepare the briseè by mixing all the ingredients. Form a smooth and elastic ball, cover it with plastic wrap and let it rest for at least 1 hour.
Then roll out the dough with a rolling pin between two sheets of cartaforno.
Grease and flour a cake mold.
Place the pastry inside and cut the excess dough. With these, form strips that you will need at the end to decorate the cake.

Fill the cake with the filling of your choice, bake for 40 minutes at 180 degrees.
____________. ______________

300 g spelled flour
80 gr extra virgin olive oil
100 gr white wine (or sparkling water)
1 pinch of salt

Prepare the pastry by mixing all the ingredients. Form a smooth and elastic ball, cover with plastic wrap and let rest at least 1 hour.
Then roll out the dough with a rolling pin between two sheets of baking paper.
Oil and flour a mold.
Put the dough inside and cut the excesses and make some stripes to decorate the cake.

Fill the pie with the ingredients you prefer, bake for 40 minutes at 180 degrees.

Mascarpone cream, caramelized pineapple and Sichuan pepper crumble

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