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Husk Cherry and Pinapple Crumble


  • 3 cups ground cherries, halved
  • 3 cups fresh pineapple chunks
  • ½ cup sugar
  • ½ cup blanched almonds
  • ¼ cup unsalted butter
  • ¼ cup flour
  • ½ cup brown sugar


Combine ground cherries and pineapple chunks with sugar. Spread in a baking pan.

In a food processor, pulse almonds until coarsely chopped, and then add butter, flour, and brown sugar. Pulse until roughly blended; then spread over the fruit.

Bake at 375°F or 30 to 40 minutes, or until bubbling and golden. Serve warm with vanilla ice cream.

Adapted from Rodale's Organic Life