1. For the crumble dough, mix the flour, brown sugar, almonds, and 90 g of butter until you get a crumbly mixture.
2. Cut the pineapple in half lengthwise. Remove the flesh from the inside of the two shells, leaving a 1 cm border around the edges using a grapefruit knife, and cut into chunks. Cut the shells into 2 pieces.
3. Preheat the oven to 375°F.
4. Heat the remaining butter in a pan. Add the pineapple chunks and sprinkle with vanilla sugar and curry. Cook for 5 minutes over high heat. Add the rum. Transfer to the pineapple shells.
5. Place the shells on a baking sheet lined with parchment paper. Sprinkle the crumble mixture over the pineapple chunks. Bake in the oven for 20 minutes. Serve with vanilla ice cream.