Updated in 2019.

This is my version of a Pineapple Crumble Slice. What I have done is made some substitutions to turn it into a family friendly morning tea or afternoon snack. Why make the substitutions? I think that if I can replicate the mouth feel, texture, smell and flavour of a conventional recipe using some ingredients that will give my family a nutritonal bonus, why not? If however, your child is new to making changes to recipes, go easy on the changes. In this instance my tips is to cut white flour by a third to replace with a wholemeal or spelt flour. Scroll down for my pineapple crumble bar recipe that already has reduced sugar and increased wholegrains. Or read now about substitutions you can make to recipes to make your baking healthier without compromising flavour & mouthfeel.

Pineapple Crumble Slice

What substitutions can you make for ingredients when it comes to family baking?

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 come about from inspiration I see online.   Some of my favourite examples of where I have substituted in some wholegrains to baking 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 Greatist.com (original link)

Image Source: Greatist.com | Healthy Baking Substitution Infographic

Pineapple Crumble Slice Recipe

This brings me to today’s recipe.  A beautiful pineapple crumble slice that I made with reduced sugar oil and added in some wholemeal flour goodness.  The original recipe was by Averie Cooks for Tropical Escape Soft Pineapple Crumble Bars . And I TOTALLY agree with Averie & her praise of the pineapple & vanilla combination – it really works well.

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 exploring the spiky skin. Did you know that pineapple is sweeter at one end than at the other? It makes a fun exploration food away from mealtimes.

I used this similar process used to make these chocolate cherry bars too.

Pineapple Crumble Slice

Course: DessertDifficulty: Medium
Servings

9

bars
Prep time

20

minutes
Cooking time

30

minutes

Ingredients

  • Spray on coconut oil or butter (to line baking dish)

  • 2 tbsp coconut oil

  • ¾ cup wholemeal flour

  • ¼ cup quick oats

  • 2 tbsp desiccated coconut

  • ½ cup white sugar

  • 1 large free range egg

  • 160g natural Greek yoghurt

  • 1½ teaspoons vanilla extract (or 1 tsp vanilla bean paste)

  • ¼ cup plain flour

  • 1 cup fresh pineapple (or tinned chunks), finely chopped

Directions

  • Preheat oven to 180oC (375oF) and grease a square 20x20cm baking dish with coconut oil.
  • To a large bowl, add the coconut oil, wholemeal flour, desiccated coconut, 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, yoghurt, vanilla extract and ¼ cup flour. Whisk until smooth and set aside.
  • Remove base from oven and arrange the pineapple evenly over the top. The majority of the surface should be covered with pineapple chunks, without them overlapping.
  • Evenly pour the yoghurt 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 30 minutes.

Notes

  • You can substitute butter in for coconut oil when making the crumble and base.
  • 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 4 days or in the freezer for up to 3 months.
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