Pineapple Crumble

Pineapple Crumble is a perfect plant-based dessert to end your special summer dinners. Chef Daniel Biron’s recipe includes lightly sweetened fresh pineapple that is decorated with a delicious crumble topping featuring oats, coconut and cinnamon. Great as-is, you can also serve it with a Mango Lemongrass Coulis (recipe below) or your favorite dairy-free coconut or vanilla ice cream.


  • Pineapple Base
  • 4 cups fresh pineapple, cut in small cubes
  • 1/4 cup brown sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon arrowroot
  • 1/2 teaspoon cinnamon
  • Crumble Topping
  • 1 cup gluten-free rolled oats
  • 1/2 cup gluten-free flour mix
  • 1/2 cup almond flour
  • 1/2 cup brown sugar
  • 1/2 cup shredded coconut
  • 1/4 cup cashew butter*
  • 2 tablespoons cashew milk*
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Mango Lemongrass Coulis (Optional)
  • 1/4 cup chopped lemongrass
  • 2 ripe mangoes
  • To Serve (Optional)
  • Dairy-free coconut or vanilla ice cream
  • PREP TIME 20
  • COOK TIME 30-35
  • Serves 6-8


  1. Preheat oven to 350°F.
  2. Combine pineapple base ingredients in a bowl and stir until well coated. Pour into 8×8 baking pan.
  3. Prepare crumble topping by mixing dry ingredients in a small bowl.
  4. Add cashew butter and cashew milk, and vanilla extract.
  5. Work with your hands until topping comes together into a course meal with no dry flour remaining.
  6. Sprinkle crumble topping over pineapple base then bake for 30-35 minutes, or until brown and bubbling.
  7. Meanwhile, if desired, make coulis by pureeing mangoes and lemongrass in a blender until smooth.
  8. Let pineapple crumble cool slightly.
  9. Serve warm with coulis and/or dairy-free ice cream on top (optional).

Note: Leftovers can be stored in the refrigerator for up to 3 days.

*The original recipe called for 1/4 cup coconut butter and 2 tablespoons coconut milk. Cashew butter and cashew milk have been used in their place in order to bring down the saturated fat content of the recipe.