Pineapple Crumble

• 1 small pineapple, about 1-1/2 to 2 lb, peeled, quartered, and diced (core chopped and reserved)
• 1 tablespoon butter
• 4 tablespoons sugar, divided
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• 1 tablespoon dark rum (or Grand Marnier)
• 1 teaspoon cornstarch (mixed with 2 tsp water)
• Crumble Topping
• 1 1/4 cups flour
• 1/3 - 1/2 cup sugar (depending on sweetness of pineapple)
• 1/2 teaspoon vanilla
• 1/4 cup butter, cut into fine dice

1. Weight the diced pineapple and reserve 1 lb for the crumble. Process enough of the remaining pineapple, including the chopped core, in a food processor or juicer to obtain 1/4 cup juice, saving remaining juice for another use.
2. Heat butter in a large saucepan and add the reserved 1 lb pineapple, 3 T of the sugar and vanilla. Saute over medium heat for 5 minutes. Transfer to a bowl. Place the reserved 1/4 cup pineapple juice, remaining 1 T sugar, lemon juice, rum and cornstarch mixture in a small saucepan.
3. Cook over low heat, stirring constantly, until mixture thickens and clears. Add juice mixture to cooked pineapple and stir well to mix.
4. To make crumble topping: Combine flour, sugar, vanilla and butter in a food processor. Pulse until mixture resembles bread crumbs; do not over mix.
5. Preheat oven to 350. Transfer cooked pineapple mixture into a large dish. Sprinkle with the crumb topping and bake until golden brown, about 30 - 40 minutes.
6. Serve warm.

pineapple, butter, sugar, vanilla, lemon juice, dark rum, cornstarch, crumble topping, flour, sugar, vanilla, butter

Taken from www.food.com/recipe/pineapple-crumble-365459 (may not work)