Difficulty:[usr 1]
Prepare the crumble, mix the flour, ground almonds, half the sugar and the butter, add the cinnamon and 2 cl vanilla, set this dough aside for ten minutes in the fresh
Spread the dough on a silpat (or baking paper) and bake for 20 minutes at 200°C
Peel the pineapple and cut it into 2 cm cubes,
In a pan , melt the rest of the sugar until you obtain a blond caramel and add the remaining vanilla, throw in the pineapple pieces, coat the pineapple well with the caramel and cook for 2 minutes.
Add a little of water and cook over low heat for another 2 minutes3.
Place the pineapple in the verrine, finish with crumble, pipe in whipped cream and add a drizzle of red fruit coulis.
Chef Hubert's culinary ideas
