Pineapple Streusel Cake

This rustic galette puts fresh pineapple front and center on a simple butter pastry, covered with a brown sugar streusel that bakes into crunchy, caramelized crumbs. A warm apricot glaze brushed over the top adds shine and a subtle fruity sweetness.

The galette approach is forgiving by nature. No fussy pie dish, no fluted edges. Just roll out the pastry, fan the pineapple slices in overlapping circles, fold the border up over the edges, and bake until golden. The folded crust catches any juices that try to escape.

Blotting the pineapple slices on paper towels before arranging is a step you shouldn’t skip. Excess juice makes the pastry bottom soggy. You want the fruit to caramelize in the oven’s heat, not steam.

Kitchen Tips

• Pat the pineapple dry. Lay slices on paper towels for a few minutes before assembling. Wet fruit and crispy pastry don’t mix.
• Keep the streusel cold. Refrigerate it until the moment you sprinkle it on. Cold butter in the crumble is what creates those distinct, crunchy pieces instead of a melted-together paste.
• Store-bought pie crust works fine. The recipe says so itself, and it cuts prep time significantly. Just unroll and proceed.
• Strain the apricot preserves. Pushing them through a fine mesh sieve gives you a smooth, brushable glaze instead of chunky bits on top of your pineapple.

Variations

• Coconut streusel: Add ¼ cup of shredded unsweetened coconut to the streusel for a tropical pairing.
• Mixed fruit: Combine pineapple with sliced peaches or mango for a more complex fruit layer.
• Vanilla whipped cream: Serve slices with vanilla-spiked whipped cream alongside. The cold cream against the warm, caramelized fruit is hard to beat.