Pineapple and black pepper crumble ( private crumble cravings )

Crumble lends itself to most fruits. While a pineapple and pepper crumble already sounds like an interesting combination (especially for those of us who grew up eating the bog standard blackberry and apple crumble), why am I enticing you to go off piste? Well I´ll tell you why, there’s something extra special about this one. I am the first one, I know, to advocate tweaks and twists on a recipe I’ve given, but crumble has the ability to customise to your tastes to whole new levels.
It’s probably impossible to make a rubbish crumble. Even a Mrs ‘bad’ crumble is usually pretty good: soft stewed fruit and crunchy topping, usually served with custard or cream – What could possibly go wrong?.Its easy. perhaps too easy. But a truly excellent crumble can be hard to come by. Finding that literal sweet spot between coarse grained and powdery is harder than it should be. When making a crumble, you don’t want to end up with a cobbler, but you also don’t want the topping to go too far the other way. What you do want is something crunchy that holds together but is still, well, crumbly. A good proportion of butter helps, chopped nuts and oats add texture, but the real key comes from Nigel Slater: sprinkle a scant tablespoon of water over the rubbed ingredients. This water isn’t enough to bind the mixture fully, but makes the whole thing more cohesive to create ‘small pebbles’. When it cooks, it should be crunchy on the top, soft beneath and only then can it be classified perfect.
We all know pepper when partnered with fruit makes for a great partnership. Black pepper isn't just great with strawberries, pepper and peaches too, pretty much all summer fruit is better with a grind or two. I love adding a hint of black pepper to fruit desserts. It pairs especially well with acidic fruits like pineapple and tart plums. Who´s tried a black pepper-flecked meringue as the base for a pavlova, go on I dare you. You´ll only regret it if you don´t. The easiest way to experience the power coupling that is black pepper and fruit is to grab some and taste it for yourself. The innovation of adding black pepper is a twist that doesn’t sound like it would work, but the heat from freshly ground pepper complements the fruitiness of the pineapple, and it’s magic.
I’ve adapted the recipe to punch up the spice and crumble. I have added a little more  pepper than the original recipe asks for, and I’ve also changed the type of pepper specified to Timut, which marries up beautifully with the fruity acidity of the pineapple. I also  added some cardamom, my all time favourite Indian spice. I love the floral sweetness that it brings, and I really believe that it’s the perfect spice for any dessert. For both the pepper and cardamom used here, freshly ground is far superior in flavour, so don’t skimp on the good stuff.

Crumble isn´t crumble without custard and here´s a great tip if you cant be a***d to make your own custard. Have some vanilla ice cream in the freezer? Vanilla ice ceam is just frozen custard so defrost some then warm it through and bob´s your topping.

Pineapple and black pepper crumble
for the crumble:

• 1 cup all purpose flour (125g)
• 1 heaping cup of rolled oats
• 4 packed tbsp of brown sugar
• scant 1/4 cup of granulated sugar
• 1 stick of butter, cubed
• big pinch of salt
• 1 tbsp of cold water

for the pineapple:

• 1 large pineapple, peeled, cored, and cut into small cubes (about 700 - 750g of fruit)
• 1 scant cup of water (200ml)
• splash of vanilla extract
• 1/2 tbsp granulated sugar
• pinch of salt
• 6 freshly ground cardamom pods
• 10 big turns of freshly ground Timut pepper

for the crumble:

1. Add all of the crumble ingredients except for the water into the bowl of a stand mixer, and combine with paddle attachment.
2. When the butter has combined with the dry ingredients and is about the size of small peas, add the tbsp of water. Continue to combine until the crumble holds together pressed in your palm.
3. Set crumble aside in the fridge while you prep the pineapple.

for the pineapple:

1. Pre-heat oven to 400 degrees F.
2. In a stove top pot, add the cubed pineapple, water, vanilla, sugar, salt, and fresh ground cardamom.
3. Bring the pineapple up to a simmer over a medium-high heat for about 20-25 minutes until the liquid has reduced by about half and the pineapple has softened just slightly.
4. Remove from heat, and add black pepper. Stir to combine.

to assemble:

1. In an oven safe baking dish, spread the cooked pineapple into an even layer. Add another turn or two of pepper.
2. Add the crumble into an even layer over the top of the fruit.
3. Place baking dish in oven and bake for about 30 - 40 minutes, until the crumble has turned golden brown.
4. Remove from oven and let cool slight. Serve with ice cream and enjoy warm.