We’ve gotten a bit obsessed with crumble lately, in this
house – it must be the onset of autumn, because crumble is the perfect cold
weather dessert. Casting about for something a bit different to use for filling,
we hit upon the idea of banana and dark chocolate – crumble purists may be
shocked, but it was completely fabulous. Make it yourself if you don’t believe
Aren't these mini Le Creuset ramekins adorable?
For the filling: 4 bananas
2 tbsp brown sugar
5 squares of dark chocolate
For the topping:
90g plain flour
55g light brown sugar
55g cold butter, chopped
A pinch of salt
Hot custard, to serve
individual crumbles, or one big one
Preheat the oven to 190°C (170°C fan).
Start by making the crumble topping. Rub together the
butter, flour and sugar until the mixture resembles fine breadcrumbs (confession:
I do this with my food processor, and it’s really easy. Just don’t over-process
the mixture and lose that breadcrumb texture). Stir through a pinch of salt.
It's quite hard to grate chocolate accurately...
Next, chop the bananas into rounds, and mix with the
brown sugar. If you’re making one big crumble, put half of the mixture into the
baking dish (my dish is 9”, and the quantities here are just right for that
size), top with the grated chocolate, and then cover with the remaining banana
mixture. If you’re doing individual crumbles, repeat on a smaller scale with
four ramekins. Top with the crumble topping, spreading out evenly, and bake for
25 minutes, until pale golden.
Serve straight away with hot custard or cream, according to preference (personally, we'd recommend hot custard - great with the banana).