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Main Ingredients | Carrots, Pineapple |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 26-30 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Carrot and Pineapple Crumble
- 2 medium Carrots blanched, thinly sliced
- 1 cup Pineapple chopped
- 50 grams Vanilla sponge cake
- 6 tablespoons Castor sugar (caster sugar)
- ½ cup Chilled butter cut into cubes
- 1 cup Refined flour (maida)
- For topping Pine nuts(chilgoza) toasted
Method
- Preheat oven to180º C.
- Take sliced carrots in a bowl. Add pineapple and 4 tablespoons castor sugar.
- Crumble the sponge and add, mix well.
- To make the crumble, take the butter in another bowl. Add flour and rub with your fingertips till the mixture resembles breadcrumbs.
- Add remaining castor sugar and mix well.
- Transfer the carrot-pineapple mixture into a glass baking dish. Sprinkle the crumble mixture and top with pine nuts.
- Place the dish in the preheated oven and bake for 40-45 minutes.
- Serve warm.
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