Rated 5.0 stars by 1 users
Dessert
American/Southwestern
8 servings
10 minutes
30 minutes
This Deconstructed Hatch Pepper Pineapple Crumble combines sweet grilled pineapple, smoky roasted Hatch peppers, buttery crumble, and rich mascarpone whipped cream for a fresh Southwestern-inspired dessert. Bright lime and tropical pineapple balance the subtle heat of Hatch chiles, creating a unique blend of sweet, tangy, and spicy flavors. Perfect for summer entertaining, this elegant plated dessert delivers a creative twist on a classic fruit crumble.
For the Filling
2 pineapples, 1 pineapple diced, 1 pineapple cored, sliced into 8 rounds and grilled
2 roasted Hatch pepper (heat level of choice), peeled and finely diced
1/3 cup sugar
1 tablespoon lime juice
Zest of 1 lime
1 tablespoon cornstarch
1/4 teaspoon salt
For the Crumble
1 cup flour
1 cup sugar
1 teaspoon salt
12 tablespoons cold butter, cubed
For the Mascarpone Whipped Cream
1 cup heavy cream
1/4 cup mascarpone cheese
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
For the Filling
In a sauté pan, combine diced pineapple and diced Hatch pepper. Add sugar, lime juice, lime zest, and salt. Cook over medium heat for 2–3 minutes.
Whisk cornstarch with a small amount of water to create a slurry and stir into the pineapple mixture.
Continue cooking until lightly thickened and glossy. Remove from heat and cool slightly.
For the Crumble
Mix flour, sugar and salt
Cut in cold butter until fine, even crumbs form
Spread evenly on a parchment-lined sheet pan.
Bake at 350°F for 20–25 minutes, stirring once halfway through, until golden brown.
Cool completely and break into small clusters.
For the Mascarpone Whipped Cream
Beat mascarpone until smooth.
Add heavy cream, powdered sugar, and vanilla.
Whip to medium-stiff peaks.
To Assemble
Add a generous dollop of mascarpone whipped cream to a plate. Using the back of a spoon, swoop across the plate.
Add one piece of grilled pineapple.
Add a layer of pineapple-Hatch filling.
Top with crumble and fresh lime zest.
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