Berry and Pineapple Crumble
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia
1 lb box yellow cake mix
14 Tbs (1 3/4 sticks) chilled unsalted butter, cut into pieces
3/4 cup (packed) dark brown sugar
1/2 cup oats
1 tsp ground cinnamon
1 1/2 cups chopped pecans
2 bags (1 lb each) frozen unsweetened blueberries
1 can (20 oz) crushed pineapple in heavy syrup
Vanilla ice cream (or your favorite flavor)
Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Combine cake mix, butter, 1/4 cup sugar, oats and cinnamon in large bowl. Rub together with fingertips until mixture resembles coarse meal and holds together in large moist clumps. Mix in pecans. Mix frozen blueberries, pineapple with syrup and remaining 1/2 cup sugar in prepared dish. Cover fruit with cake-mix topping. Bake crumble until fruit is bubbling thickly and topping is brown and crisp, about 45 minutes. Let stand 15 minutes. Serve warm with ice cream.
Chef's cooking trivia: With dessert & sweets all sorrow are less.
Yield: 10 to 12 Servings
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