Carrot and Pineapple Crumble

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

1. Preheat oven to180º C.
2. Take sliced carrots in a bowl. Add pineapple and 4 tablespoons castor sugar.
3. Crumble the sponge and add, mix well.
4. To make the crumble, take the butter in another bowl. Add flour and rub with your fingertips till the mixture resembles breadcrumbs.
5. Add remaining castor sugar and mix well.
6. Transfer the carrot-pineapple mixture into a glass baking dish. Sprinkle the crumble mixture and top with pine nuts.
7. Place the dish in the preheated oven and bake for 40-45 minutes.
8. Serve warm.