Or, what to do with leftover pineapple jam when you get tired of making pineapple tarts.
I was inspired to make this rather delicious crumble by a visit to Cafe Brio at the Grand Copthorne Hotel. Their buffet lunch happened that day to serve a pineapple and banana crumble. As I didn't have bananas handy, I decided to try it with apples instead.
It is a very easy crumble to make. Peel and cut apples into segments, then layer it with the pineapple jam in the baking tray. Top with the crumble. Bake. Serve with homemade vanilla ice cream..
Smooth, velvety ice cream contrasts with the deep rich caramel-ly pineapple jam and the crunch of the crumble. A perfect pairing.
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