Oral Allergy Syndrome Friendly Gluten Free Grilled Pineapple with Oat Crumble
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Learn more →Ingredients
4 servings
For the grilled pineapple
- 1 medium pineapple, peeled, cored, and cut into 8 rings (about ½ inch thick)
- 1 tbsp coconut oil, melted
- 1 tbsp brown sugar
- ½ tsp ground cinnamon
For the oat crumble
- 1 cup gluten free oats
- 3 tbsp unsalted butter, cold and cut into small pieces
- 3 tbsp brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp salt
For serving
- vanilla ice cream, for serving (optional)
Instructions
- 1
In a mixing bowl, combine the gluten free oats, 3 tbsp brown sugar, 1/4 tsp cinnamon, and salt. Add the cold butter pieces and work them in with a pastry cutter or your fingertips until the mixture resembles coarse, clumpy crumbs with pea-sized bits of butter throughout.
- 2
Heat a medium skillet over medium heat. Add the oat crumble mixture and cook, stirring frequently, for 6–8 minutes until the oats are golden and fragrant and the sugar has caramelized into the crumbs. Watch closely, as the sugar can burn quickly. Transfer to a baking sheet in a single layer and let cool for 5 minutes — the crumble will crisp as it cools.
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