Pineapple Crumble

Trim the pineapple of its skin, prising out the “eyes”, and cut into 2 cm chunks, discarding the hard core.

Place the pineapple chunks in a saucepan and add 200ml of water. If using a vanilla pod, split in half, run a knife down the length to remove the seeds and add the seeds and pod to the pan. (If using extract, it goes in later.) Simmer over a medium-low heat for 20–25 minutes, or until the pineapple is soft, stirring occasionally. If the pan starts to become dry, add a little more water.

Meanwhile, make the crumble. Mix the dry ingredients together in a large bowl. Add the butter and rub in with your hands until fully incorporated; there should be no loose flour left.

Heat the oven to 200°C/Fan 180°C/Gas 6.

Once the pineapple is soft, add the sugar and simmer for a further 5 minutes. Add the black pepper and vanilla extract, if using. Turn off the heat and set aside.

Spread the pineapple mixture in a medium baking dish and top with the crumble mix. Bake for 30–40 minutes, until the topping has formed a lovely golden crust.

Allow to stand for 5 minutes then serve, with vanilla ice cream or custard.