From the December/January 2020 issue
Prep Time: 25 mins
Cook time: 30 mins
For the Topping:
- 1/2 cup blanched almond flour
- 1/2 cup shredded unsweetened coconut
- Pinch sea salt
- 1 TBSP coconut oil, melted
- 1 TBSP raw honey
- 1/2 tsp pure vanilla extract
For the Filling:
- 1 TBSP coconut oil
- 2 tsp finely minced, fresh ginger
- 1 medium-size pineapple (about 3 lb), cored, peeled, cut into 1/2- to 1-inch chunks (about 4 cups)
- Pinch fine sea salt
- 1 TBSP raw honey
- 1 tsp lime juice
- 1 tsp arrowroot starch (dissolved in 1 tsp water
For serving (optional): coconut sorbet or coconut whipped cream
- Preheat oven to 350ºF.
- Make the topping: In a bowl, stir together the almond flour, coconut, and salt. Add the coconut oil, honey, and vanilla and stir with a fork until well combined and all dry ingredients are moistened. Refrigerate while you make the filling.
- Make the filling: Warm a medium-size cast iron (or other heavy, ovenproof) skillet over medium heat. Add the coconut oil. Once melted, add the ginger and cook for 30 seconds. Add the pineapple and a sprinkle of salt. Cook, stirring often, for 1 minute. Drizzle with the honey and lime juice. Cook, stirring occasionally, until pineapple is tender and very juicy, 4-5 minutes. Reduce heat to low and add the arrowroot mixture, stirring well, just until thickened, about 30 seconds. Remove pan from heat.
- Remove the topping from the refrigerator and crumble it evenly over the filling. Place in the oven and bake until filling is bubbly and the topping is golden brown, about 20 minutes. Halfway through baking, carefully stir topping so it doesn’t over-brown in spots (be careful not to stir filling).
- Let cool for at least 10 minutes before serving. Spoon into bowls and serve with coconut sorbet or whipped cream. Store leftovers covered in the refrigerator.