FRUIT crumble in autumn and winter is a great way to use berries, freshly picked or frozen.
This recipe, which uses bananas to sweeten the berries, is inspired by Tony Turnbull in his hugely useful book, “The Only Recipes You’ll Ever Need”.
It contains 250 recipes that cover just about every main ingredient you are likely to use. From chick peas to chicken, from duck to puff pastry, chocolate to salmon, it’s all there in plain language and beautifully illustrated.
His crumble recipe, however, contains slightly fewer ingredients in the crumble and a lot more sugar than mine.
Banana and berry crumble
500g mixed berries, fresh or frozen (blackberries, blueberries, etc)
4 medium bananas (skinned weight c. 400g), sliced into coins
100g plain flour
1 tablespoon demerara sugar
75g jumbo oats
3 tablespoons almond flakes
Put berries and banana pieces into oven-proof dish.
Place butter and flour in food processor and pulse until mixture resembles coarse breadcrumbs. Stir in sugar, oats and almond flakes.
Scatter crumble mixture over berries and bananas. Bake at 180ºC/Gas mark 4 for 40 minutes or until golden. Make sure the almond flakes don’t burn.
Serve with cream, crème fraiche, Greek yogurt, ice cream or custard.