Banana & Berry Crumble
The sticky caramel bananas go perfectly with the juicy blueberries – a quick and warming pud for any occasion.
SERVES 4
PREP TIME 15 MINUTES
COOKS TIME 25-30 MINUTES
DIFFICULTY EASY
Ingredients
4 bananas, sliced
3 tbsp coconut oil (1 for bananas, 2 for topping)
3 tbsp maple syrup
200g blueberries
80g almonds
40g pecans
80g jumbo rolled oats
1 tsp nutmeg
2 tsp cinnamon
2 tbsp maple syrup (or honey)
Method
1.
Preheat the oven to 180˚C.
2.
Heat 1 tbsp of the oil in a non-stick frying pan and pour in the maple syrup. Once it is starting to bubble, being careful not to let it burn, place the banana slices gently into the pan. After 3-4 minutes, turn the slices over and fry for a further 3-4 minutes.
3.
Meanwhile, place the blueberries in a saucepan with 2 tbsp water, and warm through for around 8-10 minutes on a low heat, until they are soft and some have reduced to a sauce.
4.
To make the topping, blitz the almonds, pecans and half of the oats in the food processor. Pour into a mixing bowl along with the rest of the oats and the cinnamon and nutmeg, and toss together.
5.
Rub 2 tbsp solid coconut oil (or butter) into the mixture to form a crumb. Then pour in the honey or maple syrup, mixing until it becomes slightly sticky.
6.
Pour the bananas and blueberries into the bottom of a 20cm pie dish, and gently scatter the crumble mix on top. Bake in the oven for 25-30 minutes, until the crumble is lightly golden brown and crispy, and the blueberry sauce beginning to bubble.
7.
This crumble is best served warm with vanilla ice cream or yoghurt!
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