Strawberry Pineapple Crumble

by Heather on July 5, 2011

Or you could call this fancied-up dump cake.  I wouldn’t mind.

I know you guys know that dump cake (pineapple, cherry pie filling, boxed cake mix and pecans) is kind of my favorite ‘cake’ ever.  I probably mention it on here once a week.  Back in the day I used to beg for it for my birthday cake and then wait to eat it til the next day because it’s always best at room temperature.  My parents thought I was so weird, and my sister thought I was nuts for not getting a cake with double the frosting.  But you know what?  It was my birthday and I wanted dump cake.  Besides, if no one wanted that it just meant more for me!

Also I feel the need to mention that when I made this it was the first time ever that I actually mixed the crumble topping together with my fingers.  I know that’s not a big deal to most, but I always kind of freaked out about the butter sticking to my fingers…until now.  Now I kind of want to press butter into flour and sugar all the livelong day…it’s very fulfilling and I’m now convinced it’s the only way to make a crumble topping.  Greasy butter fingers be darned!

STRAWBERRY PINEAPPLE CRUMBLE

  • 1 whole pineapple, cored and sliced into bite-size chunks (you could also use frozen pineapple chunks and cut them a little smaller)
  • 1 pint strawberries, hulled and sliced
  • 1 cup + 2 Tbsp flour, divided
  • 1/2 cup + 1 Tbsp granulated sugar, divided
  • 1/2 tsp salt
  • 1 stick butter, softened

Preheat oven to 375.  In a large bowl toss together the strawberries and pineapple.  Add the 2 Tbsp flour and 1 Tbsp of sugar and toss to coat.  Grease an 8×8 dish or several small oven-safe ramekins (about 3-4 depending on how large they are).  Add the fruit mixture to the dish(es) you’re using.  In another bowl whisk together the remaining flour, sugar, and salt.  Using your fingers (promise it’s worth it!) press the butter into the flour mixture until the butter is evenly distributed and the mixture is crumbly.  Spread evenly on top of the fruit mixture in the pan or ramekins.  Bake at 375 for 25-30 minutes, or until the top is golden brown and you can smell the fruit.  Let cool for about 10-15 minutes before eating to let the juices redistribute.  Devour with ice cream!

Ah yes, the dessert to end all birthday cakes.  That could be a good title, no?

Share and Enjoy:
  • Print
  • Digg
  • StumbleUpon
  • del.icio.us
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks

Leave a Comment

{ 16 comments… read them below or add one }

Previous post:

Next post: