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Dishoom's pineapple and black pepper crumble

06 September 2019

A classic British pudding is given an Indian makeover in this pineapple crumble recipe from Bombay cafe Dishoom.

Pineapple crumble from Dishoom
Pineapple crumble from Dishoom

Cooking time

1 hour




For the filling

  • 1 large, fresh ripe pineapple (you need around 750g flesh)
  • 1 vanilla pod or 2 tsp vanilla extract
  • 100g granulated sugar
  • A few twists of black pepper

For the crumble

  • 100g plain flour
  • 100g rolled oats
  • 100g granulated sugar
  • 100g salted butter, cubed, at room temperature

To serve

  • Vanilla ice cream or custard


This is Dishoom’s take on a British classic. You can serve it warm or cold, on its own, or with custard or a scoop of vanilla or cinnamon ice cream. The tang of pineapple and spice of pepper work wonderfully together.

You can prepare the crumble topping in advance, but don’t apply it until you’re ready to bake.

1. Trim the pineapple of its skin, prising out the “eyes”, and cut into 2cm chunks, discarding the hard core.

2. Place the pineapple chunks in a saucepan and add 200ml water. If using a vanilla pod, split in half, run a knife down the length to remove the seeds and add the seeds and pod to the pan. (If using extract, it goes in later.) Simmer over a medium-low heat for 20–25 minutes, or until the pineapple is soft, stirring occasionally. If the pan starts to become dry, add a little more water.

3. Meanwhile, make the crumble. Mix the dry ingredients together in a large bowl. Add the butter and rub in with your hands until fully incorporated; there should be no loose flour left.

4. Heat the oven to 200°C/Fan 180°C/Gas 6.

5. Once the pineapple is soft, add the sugar and simmer for a further 5 minutes. Add the black pepper and vanilla extract, if using. Turn off the heat and set aside.

6. Spread the pineapple mixture in a medium baking dish and top with the crumble mix. Bake for 30–40 minutes, until the topping has formed a lovely golden crust.

7. Allow to stand for 5 minutes then serve, with vanilla ice cream or custard.

Dishoom by Shamil Thakrar, Kavi Thakrar & Naved Nasir (Bloomsbury, £26) is out now. Photography © Haarala Hamilton


Visit our Indian recipe section for more delicious curries, breads and sides


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.