Pineapple Brown Betty
Makes 6 servings
  • 2 cups (113 grams) sourdough bread crumbs, toasted
  • 1 cup (96 grams) almond meal
  • ⅓ cup (28 grams) shredded (desiccated) coconut, toasted
  • ½ cup (113 grams) unsalted butter, melted
  • ⅔ cup (147 grams) firmly packed light brown sugar
  • ¼ cup (60 grams) fresh passion fruit juice*
  • 1 teaspoon lime zest
  • 2 tablespoons (30 grams) fresh lime juice
  • 1½ teaspoons (6 grams) almond extract
  • ½ teaspoon (1.5 grams) kosher salt
  • 2½ pounds (1,134 grams) peeled and cored pineapple, cut into ½-inch-thick slice
  1. Preheat oven to 375°F (190°C).
  2. In a medium bowl, combine bread crumbs, almond meal, and coconut. Stir in melted butter.
  3. In a large bowl, combine brown sugar, passion fruit juice, lime zest and juice, almond extract, and salt. Stir in half of bread crumb mixture. Add pineapple slices, and toss to coat. Transfer to an ungreased 9-inch square baking pan. Sprinkle with remaining bread crumbs mixture. Cover tightly with foil.
  4. Bake until fruit is bubbly, about 30 minutes. Uncover and bake until top is golden brown, about 10 minutes more. Let cool in pan for 15 minutes; serve warm. Cover and refrigerate for up to 3 days.
For an easy way to get passion fruit juice and pulp from passion fruit, use a mesh strainer and spoon to push and scrape all the excess pulp off the passion fruit seeds.
Recipe by Bake from Scratch at