Pineapple Cobbler: Difference between revisions
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==Instructions== | ==Instructions== | ||
# Cut the pineapple into 1" pieces. | # Cut the pineapple into 1" pieces. | ||
# Preheat the oven to 350 | # Preheat the oven to 175 C (350 F). | ||
# Add the pineapple and date syrup to a baking dish. Mix to combine. | # Add the pineapple and date syrup to a baking dish. Mix to combine. | ||
# Add the remaining ingredients to a separate bowl. Mix to combine. The mixture will be sandy in appearance. | # Add the remaining ingredients to a separate bowl. Mix to combine. The mixture will be sandy in appearance. | ||
# Sprinkle the crumble all over the top of the pineapple. | # Sprinkle the crumble all over the top of the pineapple. | ||
# Bake for 30 minutes, or until the top is lightly golden brown. | # Bake for 30 minutes, or until the top is lightly golden brown. | ||
Latest revision as of 14:01, 13 August 2022
Ingredients[edit]
- 1 pineapple
- 44 ml (3 tbsp) date syrup
- 118 ml (1/2 cups) sliced almonds
- 236 ml (1 cup) rolled oats
- 2.5 ml (1/2 tsp) cinnamon
- 118 ml (1/2 cups) dairy free butter, cold
- 118 ml (1/2 cups) almond flour
Instructions[edit]
- Cut the pineapple into 1" pieces.
- Preheat the oven to 175 C (350 F).
- Add the pineapple and date syrup to a baking dish. Mix to combine.
- Add the remaining ingredients to a separate bowl. Mix to combine. The mixture will be sandy in appearance.
- Sprinkle the crumble all over the top of the pineapple.
- Bake for 30 minutes, or until the top is lightly golden brown.
