Method

Cut the butter into 6mm cubes and chill in the freezer for 5 minutes.

Place flour, brown sugar and salt in bowl of food processor with the metal blade. Pulse food processor 4-5 times to mix ingredients.

Add butter cubes one at a time to food processor so they do not stick together. Pulse 20-30 times or until it looks like large breadcrumbs.

Place crumble topping in tupperware and refrigerate until needed. (Can be done up to 2 days in advance.)

Preheat oven to 200 C / Gas 6.

Chop pineapple into cubes and mix with lemon juice and the sugar.

Place pineapple mixture into an ovenproof baking dish or individual ramekins. Top with crumble mixture. Bake for 40-45 minutes or until golden brown on top.

Serve with either vanilla ice cream or fresh cream.