Pineapple and Coconut Crumble

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	20 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

100 g butter
80 g suar
100 grams flour
75 g desiccated coconut

For the filling:

1 pineapple, fresh
2 large apples
6 tablespoon coconut milk
possibly sugar, something

Instructions

Knead the butter, sugar, flour and coconut rape to make crumble.
Peel the pineapple, remove the stalk and cut into small pieces. Wash, halve, core and dice the apples.
Fill both types of fruit into baking bowls (brûlée molds) or into a flat baking dish. Spread the coconut milk and possibly sugar over it and sprinkle the crumble over it. The baking time varies depending on the shape. For the flat brûlée molds, it was 20-25 minutes at 160 degrees Celsius.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.