Pineapple crumble pie

Retro Swedish pineapple pie with a buttery oat crumble topping and tinned pineapple filling. Simple, sweet and nostalgic — great with whipped cream.

• 1 can (500 g) tinned pineapple (chunks or crushed)
• 2 dl plain flour
• 1 dl rolled oats
• 1.5 dl caster sugar
• 125 g butter, softened
• 0.5 tsp vanilla
• 1 pinch salt
• Whipping cream to serve

Method

1. 1
   Preheat the oven to 200 °C. Grease a pie dish (22 cm).
2. 2
   Mix flour, oats, 1 dl sugar, vanilla and salt. Rub in the butter until you have a crumbly dough.
3. 3
   Press half the crumble mixture into the base and slightly up the sides of the dish.
4. 4
   Drain the pineapple juice and spread the pineapple evenly in the dish. Sprinkle the remaining sugar and crumble topping over.
5. 5
   Bake for 25–30 minutes until the top is golden brown. Serve warm or cold with lightly whipped cream.