Creamy Pineapple Crumble Recipe Overview

• Recipe: Creamy Pineapple Crumble
• Recipe Type: Dessert Bars or Traybake
• Cooking Method: Oven-Baked
• Oven Temperature: 175°C (347°F)
• Baking Tin: Approximately 20 x 20 cm square
• Base Baking Time: 10 minutes
• Final Baking Time: Approximately 35 minutes
• Combined Oven Time: Approximately 45 minutes
• Fruit: Approximately 560 g pineapple chunks, very well drained
• Creamy Ingredient: Sour cream or plain Greek yoghurt
• Serving: Cool completely; refrigerate for firmer squares if preferred

Timing note: The original recipe doesn’t specify preparation, cooling or refrigeration times, so 45 minutes refers only to the two baking stages.

Why You’ll Love These Creamy Pineapple Crumble Bars

• Three delicious textures: Buttery base, creamy filling and crisp crumble topping.
• Fresh pineapple flavour: Juicy chunks bring natural sweetness and gentle acidity.
• One mixture for two layers: The same buttery crumbs make the base and topping.
• Simple vanilla filling: No complicated custard-making technique required.
• Great served chilled: Refrigeration helps the creamy layer become firmer.
• Easy to portion: Cut the cooled bake into squares for sharing.
• Flexible dairy choice: Use sour cream or plain Greek yoghurt.
• Ideal for gatherings: Prepare it in one square tin and serve individual pieces.

Creamy Pineapple Crumble Ingredients

This recipe uses two simple mixtures: a buttery crumb base and topping, plus a creamy pineapple filling.

For the Base and Crumble Topping

• 115 g unsalted butter, at room temperature
• 1 cup all-purpose flour (plain flour in the UK)
• ½ cup sugar
• 1 pinch of salt

For the Creamy Pineapple Filling

• 1 large egg
• ½ cup sugar
• ⅓ cup sour cream or plain Greek yoghurt
• 1½ teaspoons vanilla extract
• ¼ cup all-purpose flour (plain flour)
• Approximately 560 g pineapple chunks, very well drained

Important: Keep the two separate amounts of sugar and flour as listed. The base mixture uses ½ cup sugar and 1 cup flour, while the filling uses another ½ cup sugar and ¼ cup flour.

Pineapple note: The original recipe doesn’t clarify whether the approximately 560 g weight refers to pineapple before or after draining. What it does emphasise is that the pineapple must be very well drained before use.

Ingredient Notes and Why They Matter

Unsalted Butter

The recipe uses 115 g unsalted butter at room temperature.

Softened butter combines easily with flour, sugar and salt to form a moist, crumbly mixture.

Because this mixture becomes both the base and topping, the butter helps create the rich flavour throughout the dessert.

Plain Flour

The crumble contains one cup of flour, while the filling contains a further quarter cup.

In UK kitchens, all-purpose flour is called plain flour.

The flour in the base provides structure, while the smaller amount in the filling helps it set during baking.

Sugar

There are two separate half-cup measurements of sugar.

One belongs to the crumble mixture, and the other sweetens the pineapple filling.

Keeping the quantities separate ensures both layers have the intended balance.

Salt

Just a pinch of salt balances the sweetness of the buttery crumb mixture.

Large Egg

One large egg helps the creamy filling hold together as it bakes.

It contributes to the soft, custard-like texture.

Sour Cream or Plain Greek Yoghurt

The recipe gives you a choice between ⅓ cup sour cream and ⅓ cup plain Greek yoghurt.

Both provide creaminess and a gentle tang that balances the sweetness of the pineapple.

Sour cream generally gives a rich finish, while Greek yoghurt offers a slightly different tang and consistency.

Vanilla Extract

One and a half teaspoons of vanilla extract add warmth and sweetness to the filling.

Vanilla works particularly well with pineapple and the buttery crumble.

Pineapple Chunks

The recipe uses approximately 560 g pineapple chunks.

The most important preparation step is draining the pineapple thoroughly.

Excess liquid can affect the texture of the base and make the creamy filling slower to set.

If you’re using tinned pineapple, drain it very well before arranging the chunks over the pre-baked crust.

Equipment You’ll Need

• 20 x 20 cm square baking tin, approximately
• Baking parchment
• Mixing bowl for the crumble
• Mixing bowl for the filling
• Whisk
• Spatula or mixing spoon
• Measuring cups and spoons
• Kitchen scales
• Sieve or colander for draining pineapple
• Oven gloves
• Sharp knife for slicing the cooled bars

Line the tin with baking parchment before pressing in the crumb mixture. Leaving a little parchment overhang is an optional way to make lifting out the cooled bake easier.

How to Make Creamy Pineapple Crumble

Follow these steps to make a buttery pineapple traybake with a creamy centre and golden crumb topping.

1. Step 1: Preheat the Oven

   Preheat the oven to 175°C (347°F).

   Line an approximately 20 x 20 cm square baking tin with baking parchment.

2. Step 2: Prepare the Crumble Mixture

   In a mixing bowl, combine:

   • 115 g unsalted butter, at room temperature
   • 1 cup plain flour
   • ½ cup sugar
   • 1 pinch of salt

   Mix until a moist, crumbly mixture forms.

   The texture should be crumbly but able to hold together when pressed.

3. Step 3: Reserve the Topping

   Set aside approximately ¾ cup of the crumb mixture.

   You’ll use these reserved crumbs as the topping later.

4. Step 4: Press and Pre-Bake the Base

   Press the remaining crumb mixture evenly into the bottom of the lined baking tin.

   Place the tin in the preheated oven and bake for 10 minutes.

   This short pre-bake helps the base begin to set before you add the pineapple and creamy filling.

5. Step 5: Prepare the Creamy Filling

   While the base bakes, whisk together:

   • 1 large egg
   • ½ cup sugar
   • ⅓ cup sour cream or plain Greek yoghurt
   • 1½ teaspoons vanilla extract
   • ¼ cup plain flour

   Whisk until smooth and evenly combined.

6. Step 6: Add the Pineapple

   Make sure the approximately 560 g pineapple chunks are very well drained.

   Carefully remove the pre-baked base from the oven.

   Arrange the pineapple chunks evenly over the base.

7. Step 7: Pour Over the Creamy Filling

   Pour the smooth egg, sour cream and vanilla mixture over the pineapple.

   Spread it gently if needed so the creamy mixture reaches across the tin.

8. Step 8: Add the Crumble Topping

   Sprinkle the reserved ¾ cup crumb mixture evenly over the filling.

   Leave the topping loose and crumbly rather than pressing it down into the creamy layer.

9. Step 9: Bake Until Lightly Golden

   Return the tin to the oven.

   Bake for approximately 35 minutes, or until the topping is lightly golden and the centre is set.

   The creamy filling should no longer look liquid in the middle.

10. Step 10: Cool Completely

    Remove the crumble from the oven.

    Allow it to cool completely before slicing.

    This cooling stage gives the filling time to firm up and makes cleaner squares easier to achieve.

11. Step 11: Chill if Desired and Serve

    For even firmer, creamier squares, refrigerate the fully cooled crumble before serving.

    Once ready, slice into squares and enjoy.

Understanding the Three Layers of Pineapple Crumble

This dessert is all about texture. Each layer contributes something different.

1. The Buttery Crumb Base

The base starts with softened butter, flour, sugar and salt.

By pressing the mixture into the tin and baking it briefly, you create a firmer foundation for the filling.

2. The Creamy Pineapple Filling

The middle combines juicy pineapple chunks with a smooth mixture of egg, sugar, sour cream or Greek yoghurt, vanilla and flour.

As it bakes, the filling sets into a soft, creamy layer surrounding the fruit.

The pineapple adds little bursts of sweetness and acidity to balance the rich ingredients.

3. The Golden Crumble Topping

The reserved buttery crumbs form the final layer.

During baking, they turn lightly golden and provide a pleasant contrast to the creamy centre.

Once chilled, the dessert becomes easier to portion into neat pineapple crumble squares.

Why Draining the Pineapple Properly Matters

Of all the ingredient notes in this recipe, draining the pineapple is one of the most important.

Excess Liquid Can Soften the Base

Pineapple contains plenty of juice.

If too much liquid reaches the pre-baked crust, it can make the base wetter than intended.

Extra Moisture Affects the Filling

The creamy mixture already contains egg, sour cream or yoghurt and vanilla.

Too much extra fruit juice may make the centre take longer to set.

Use a Colander or Sieve

Place the pineapple chunks in a sieve or colander and allow the liquid to drain thoroughly.

Pat Dry if Needed

For especially juicy chunks, gently blotting them with kitchen paper is an optional way to remove excess surface moisture.

Distribute the Fruit Evenly

Spread the well-drained chunks across the base so every square has some pineapple.

Chef’s tip: The goal is juicy pineapple pieces within the dessert, not extra liquid pooling over the crust.

Expert Tips for Perfect Creamy Pineapple Crumble

1. Use Room-Temperature Butter

The original recipe specifies softened butter, which helps create a moist, crumbly mixture.

2. Measure the Ingredients Carefully

The base and filling use separate flour and sugar measurements.

3. Reserve the Topping Before Pressing the Base

Set aside approximately ¾ cup of the crumb mixture before using the rest.

4. Press the Base Evenly

An even base helps the squares bake consistently.

5. Don’t Skip the Pre-Bake

The original method bakes the base for 10 minutes before adding the filling.

6. Drain the Pineapple Thoroughly

Extra fruit juice can affect the texture of the finished bars.

7. Whisk the Filling Until Smooth

Combine the egg, sugar, dairy ingredient, vanilla and flour evenly.

8. Spread the Pineapple Across the Base

Even distribution ensures plenty of pineapple in every portion.

9. Keep the Crumble Topping Loose

Scatter it over the filling rather than pressing it into the cream.

10. Check the Centre Before Removing from the Oven

The top should be lightly golden and the creamy middle should be set.

11. Cool Completely Before Slicing

Cutting the bars while warm can make the filling difficult to portion neatly.

12. Refrigerate for Firmer Squares

Chilling is especially helpful if you want tidy dessert bars with a creamy texture.

Common Pineapple Crumble Mistakes to Avoid

Using Cold, Hard Butter

The recipe calls for room-temperature butter to create the crumb mixture.

Forgetting to Reserve the Topping

Keep approximately ¾ cup of the crumble mixture aside before pressing the base.

Skipping the Base’s 10-Minute Bake

The base needs its initial baking stage before the wet ingredients go on top.

Not Draining the Pineapple

Too much fruit juice can interfere with the base and creamy filling.

Using the Wrong Flour Quantities

Use one cup for the crumble and a separate quarter cup for the filling.

Pressing Down the Top Crumbs

The topping should remain loose enough to form a crumbly golden surface.

Removing the Dessert Before the Centre Sets

A lightly golden topping is important, but the centre should also be set.

Cutting Before Cooling

The filling needs time to firm up after baking.

Expecting a Dry Fruit Crumble

This version has a deliberately creamy centre, so its texture is different from a traditional fruit crumble served with custard.

Optional Creamy Pineapple Crumble Variations

The original recipe has a lovely balance of pineapple, vanilla and buttery crumbs. If you’d like to experiment, consider these optional variations.

Greek Yoghurt Pineapple Crumble

Choose plain Greek yoghurt instead of sour cream, as the original recipe allows.

Sour Cream Pineapple Crumble

Use sour cream for a rich filling with a gentle tang.

Coconut and Pineapple Crumble

For a tropical twist, add a little desiccated coconut to the topping.

Coconut isn’t included in the original recipe.

Extra Vanilla Version

If you particularly enjoy vanilla, you could experiment with a slightly stronger vanilla flavour.

Lightly Spiced Pineapple Bars

A small pinch of cinnamon in the crumble is an optional variation.

Individual Dessert Portions

You could experiment with smaller baking dishes, although the original baking times are designed for an approximately 20 x 20 cm tin.

Note: Optional variations may affect texture and baking time. The original recipe uses the ingredient quantities listed above.

How to Serve Creamy Pineapple Crumble

Chilled as Dessert Bars

This is one of my favourite ways to present the recipe.

Once the crumble has cooled completely, refrigerate it until the filling feels firmer, then cut it into squares.

At Afternoon Tea

The buttery base and creamy pineapple centre make these bars a lovely sweet treat with tea or coffee.

For Family Gatherings

Serve the squares on a large platter so everyone can help themselves.

With Whipped Cream

As an optional extra, add a small spoonful of softly whipped cream.

With Vanilla Ice Cream

If you prefer a richer dessert, serve a square with vanilla ice cream.

On Its Own

The creamy filling and buttery crumble provide plenty of flavour without any accompaniment.

Serving tip: Use a sharp knife and wipe the blade between cuts if you’d like cleaner-looking squares.

How to Store and Make Ahead Creamy Pineapple Crumble

Because the filling contains egg and sour cream or yoghurt, treat this as a refrigerated dessert once it has cooled.

Refrigerating

Allow the crumble to cool completely, then cover it and place it in the refrigerator promptly.

As general food-safety guidance, enjoy refrigerated leftovers within approximately 3–4 days.

Why Chilling Helps

The creamy centre becomes firmer as it cools and chills, making the bars easier to slice and handle.

Making Ahead

You can bake the dessert ahead of a gathering, allow it to cool completely and refrigerate it before serving.

The source doesn’t specify an exact chilling time or tested make-ahead schedule.

Freezing

The original recipe doesn’t provide freezing instructions. Freezing may change the texture of the creamy dairy filling and pineapple.

Serving After Refrigeration

Remove the chilled bars from the refrigerator when ready to serve.

Keep leftovers refrigerated rather than leaving them at room temperature for extended periods.

Frequently Asked Questions About Creamy Pineapple Crumble

What is creamy pineapple crumble?

It’s a baked dessert with a buttery crumb base, a creamy vanilla and pineapple filling, and a golden crumble topping.

Is this a crumble or a dessert bar?

It’s a crumble-style traybake that can be sliced into dessert bars once completely cooled.

What makes the filling creamy?

The filling contains egg, sugar, sour cream or Greek yoghurt, vanilla and flour.

Can I use Greek yoghurt instead of sour cream?

Yes. The original recipe allows plain Greek yoghurt or sour cream.

How much pineapple do I need?

The original recipe specifies approximately 560 g pineapple chunks.

Do I need to drain the pineapple?

Yes. The source specifically says the pineapple must be very well drained.

Can I use canned pineapple?

Yes. Canned pineapple chunks are suitable if they’re thoroughly drained. The original recipe doesn’t specify whether the pineapple should be fresh or canned.

Can I use fresh pineapple?

Fresh pineapple chunks are also a possible choice, provided you remove excess juice and follow the stated approximate quantity.

What size baking tin should I use?

An approximately 20 x 20 cm square baking tin.

What oven temperature does the recipe use?

175°C (347°F), as supplied in the original instructions.

How long do I bake the base?

Pre-bake the pressed crumb base for 10 minutes.

How long does the filled crumble bake?

Approximately 35 minutes, until the topping is lightly golden and the centre is set.

What’s the total oven time?

The two baking stages add up to approximately 45 minutes.

Why do I reserve some of the crumble mixture?

The reserved ¾ cup becomes the topping, while the rest forms the base.

Should I cool the dessert before cutting it?

Yes. The original recipe specifically instructs you to cool the crumble completely before slicing.

Is it better served chilled?

Chilling is optional, but the source recommends refrigeration for firmer, creamier squares.

Can I use self-raising flour?

The recipe specifies all-purpose flour, called plain flour in the UK. Self-raising flour contains raising agents and could change the texture.

Why is my filling still soft?

The creamy filling firms as it cools. However, it should already be set in the centre when the crumble comes out of the oven.

Can I make this dessert ahead of time?

Yes. Bake, cool completely and refrigerate before serving.

How should I store leftovers?

Cover and refrigerate promptly because the dessert contains egg and a dairy-based filling.

How many servings does the recipe make?

The original recipe doesn’t specify a serving yield or number of squares.

Creamy Pineapple Crumble Recipe Card

Recipe Name: Creamy Pineapple Crumble

Description: Golden buttery pineapple crumble bars with a pre-baked crumb base, a creamy vanilla filling and juicy pineapple chunks.

Recipe Category: Dessert

Cooking Method: Oven-Baked

Oven Temperature: 175°C (347°F)

Baking Tin: Approximately 20 x 20 cm

Base Baking Time: 10 minutes

Final Baking Time: Approximately 35 minutes

Combined Baking Time: Approximately 45 minutes

Ingredients

For the Base and Crumble

• 115 g unsalted butter, at room temperature
• 1 cup all-purpose flour
• ½ cup sugar
• 1 pinch of salt

For the Filling

• 1 large egg
• ½ cup sugar
• ⅓ cup sour cream or plain Greek yoghurt
• 1½ teaspoons vanilla extract
• ¼ cup all-purpose flour
• Approximately 560 g pineapple chunks, very well drained

Instructions

1. Prepare the crumble: Mix the butter, flour, sugar and salt until a moist, crumbly mixture forms. Reserve approximately ¾ cup for the topping.
2. Pre-bake the base: Line an approximately 20 x 20 cm square baking tin. Press the remaining crumb mixture into the bottom and bake at 175°C (347°F) for 10 minutes.
3. Make the creamy filling: Whisk together the egg, sugar, sour cream or plain Greek yoghurt, vanilla extract and flour until smooth.
4. Add the pineapple: Arrange the very well-drained pineapple chunks over the pre-baked base.
5. Add the creamy mixture: Pour the filling evenly over the pineapple.
6. Top with crumble: Sprinkle the reserved crumb mixture over the filling.
7. Bake: Return to the oven for approximately 35 minutes, or until the topping is lightly golden and the centre is set.
8. Cool and serve: Allow to cool completely before slicing. Refrigerate before serving if you prefer firmer, creamier squares.

Recipe Notes

• Use room-temperature unsalted butter for the crumble mixture.
• Reserve approximately ¾ cup of crumbs before pressing the base.
• Pre-bake the base for 10 minutes at 175°C (347°F).
• Drain the pineapple chunks thoroughly to avoid excess moisture.
• Use either sour cream or plain Greek yoghurt in the filling.
• After adding the filling and topping, bake for approximately 35 minutes.
• Cool completely before slicing.
• Refrigeration is optional but helps create firmer, creamier squares.
• The recipe doesn’t specify preparation time, cooling time, chilling time, servings or nutritional information.

Original Recipe Hashtags

#cheffasanello #pineapplecrumble #pineappledessert #pineappletreat #creamydessert #pineapplerecipe #easydessert