Scroll down for the Pineapple Crumble Slice Recipe or read more about how to make your baking healthier without compromising flavour & mouthfeel….
So, my plan was to create an awesome infographic on how to bake healthier for your family with this post. Many of my recipes that I put on the blog and test with my family (to make sure they are fussy toddler approved) come about from inspiration from a less healthier version. I pride myself on making my food a little more “whole grain or better fat or nutrient packed” than the original recipe I was inspired by. Some of my favourite examples of this are my soft molasses cookies & the caramelised banana loaf.
However, I thought to my time-poor self – SOMEBODY has had to of made this infographic before, right? and OH YEAH! They are everywhere. Here is one that I loved the most by www.greatist.com (original link: http://greatist.com/health/healthy-baking-recipe-substitutions-infographic)
This brings me to today’s recipe. A beautiful pineapple crumble slice that I made healthier by cutting out over 1/2 the sugar, substituted the butter with coconut oil and added in some wholemeal flour goodness. The original recipe was by Averie Cooks for Tropical Escape Soft Pineapple Crumble Bars (if you want to go ahead and try the original version). One thing though, I TOTALLY agree with Averie & her praise of the pineapple & vanilla combination – it really works well.
- Spray on coconut oil (to line pan)
- 2 tbsp organic coconut oil
- ¾ cup wholemeal flour
- ¼ cup quick oats
- ¼ cup white sugar
- 1 large free range egg
- ¼ cup white sugar
- 150g sour cream (or natural yoghurt)
- 1½ teaspoons vanilla extract (or 1 tsp vanilla bean paste)
- ¼ cup plain flour
- 1 cup fresh pineapple cut into small chunks (do not include the fibrous core of the pineapple)
- Preheat oven to 180oC.
- Line a square 20x20cm baking dish with foil and spray with coconut oil.
- To a large bowl, add the coconut oil, wholemeal flour, oats and ¼ cup sugar.
- Using your fingers rub the coconut oil into dry ingredients until it resembles sand.
- Reserve ¾ cup of this mixture and set it aside.
- Transfer remaining mixture into the baking dish and using your fingertips press crumbs evenly to form a base.
- Bake for 10 minutes.
- In the meantime, into a large bowl add the egg, ¼ cup sugar, sour cream, vanilla extract, ¼ cup flour, and whisk until smooth and set aside.
- Remove base from oven and arrange the pineapple chunks evenly over the top. The majority of the surface should be covered with pineapple chunks. The chunks shouldn't be touching though.
- Evenly pour the sour cream mixture over the pineapple. Ensure all gaps are filled including the corners.
- Evenly sprinkle the reserved base mixture over the top to create the crumble topping.
- Bake for about 35 minutes.
- Allow the slice to cool for at least 1 hour before slicing and serving. Slice will keep in an airtight container in the fridge for up to 1 week or in the freezer for up to 6 months.
This post was part of our monthly challenge for October (Pineapple month). Click through on our category link from the drop down menu for our blogs to see more of our 2014 monthly challenge recipes.
In our Play with Food fruit and vegetable experiences we have enjoyed fresh pineapple cut up simply in verticle wedges. The kids really get a kick out of the spiky skin and seeing how it is sweeter at one end than the other. To read more about our Sydney based fruit and vegetable experiences for kids, please click here!