Pineapple crumble with Salted Caramel Whiskey & Riley’s quarantine birthday

I can’t believe it is already October and I haven’t had an opportunity to write about Riley’s birthday! Our slower life certainly moves fast! Who knew you could be home all the time and still have a mess of a house 🙂

Riley’s birthday festivities this year kicked off with a joint birthday party with my mom the Sunday before both of their birthdays. A joint party meant two birthday cakes were needed and, I’m afraid, I bit off a little more than I could chew in that department. Riley insisted on having a Barbie birthday cake again. Mom’s only request was to have a layer of chocolate crunch in it the way Maddie’s cake had. Having just mastered the Savannah cupcakes, I was feeling a little over confident, and decided to try out three new things – mousse, chocolate domes, and mirror glaze.

The chocolate mousse was to be the filling in the chocolate domes and the mirror glaze would serve two purposes – a blue coloring to make the domes into “M&Ms” and to cover the Barbie cake to create a “lake”. The chocolate mousse M&Ms turned out delicious but the mirror glaze was an absolute disaster. A disaster I’m still cleaning out of random spots in my kitchen. In the end, Riley’s cake completely feel apart and Mom’s was a bit on the heavy side of frosting. Still, both cakes made it to the party.

The party itself was very fun. Riley received an American girl doll which she adored and a handful of outfits for her that mom had sewn. Mom received some fairy decorations for an old stump at the lake that looks very much like it could be a fairies dwelling. With lots of laughs, and lots of cake, both birthday girls had a good time.

On Tuesday, the party continued for Riley with a visit to Claire’s to get her ears pierced. She was nervous, but did a great job. She’s very much looking forward to being able to take out her starter earrings and start coordinating her earrings with her outfits. Lesley and Story joined us on the ear piercing excursion and joined up at the house for our family party. I’m afraid I could only muster store bought cupcakes for this one. Still, we had a lot of fun.

Thursday was Riley’s actual birthday and although she had already been thoroughly celebrated we couldn’t let the day go by without doing something. Riley’s request was to go to Target and pick out two presents. Okay, the actual request was to be allowed to buy whatever she could fit in her arms, an idea she got from one of her YouTube channels, but that wasn’t happening. With a budget specified, we settled on two presents. Then it was off to dance class with a McDonald’s dinner after. I’d say it was a successful 9th birthday.

The pineapple crumble was an idea that started from a grocery shopping mistake. I had meant to buy pineapple rings but when I opened the can to make a snack for the girls, I discovered that it was crushed pineapple. Not knowing what to do with it I put it in some Tupperware and tucked it away in the fridge. Day after day I stared at it every time I got something out of the fridge until one day while enjoying a sip of Salted Caramel Whiskey, the idea hit me. A crumble! It is Fall after all. What better Fall dessert than a crumble? Luckily, I also had the heavy cream on hand to whip up some homemade whipped cream. What good fortune.

Crumble is actually a really easy dessert to make so coming up with the recipe was pretty much a no-brainer and an easy one for the girls to help with. Both Riley and Maddie have become pretty good helpers in the kitchen. It makes my momma heart smile 🙂

Salted Caramel Whiskey Pineapple Crumble

Ingredients

Pineapple base

  • 1 can crushed pineapple
  • 1 oz Salted Caramel Whiskey
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 tsp cinnamon

Topping

  • 1/2 cup flour
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 cup oats
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees
  • In a medium mixing bowl, combine all ingredients for the pineapple base.
  • Pour into an 8×8 baking dish.
  • In a separate bowl, melt butter for the topping.
  • Add in all other ingredients. The topping should be crumbly but also stick together.
  • Add crumble to the top of the pineapple base.
  • Cook for 35-40 minutes, until the top is browned.
  • Enjoy with whipped cream or ice cream!