When I make crumble I tend to make extra topping and freeze it away for when Mr Rice and I fancy a quick pudding fix. One Sunday we were feeling particularly sweet-toothed and could think of nothing better than a lovely crumble. So I dug out the frozen crumble mix and had a look around at the fruit available.
Ok, so all we had were some frozen blueberries and some nicely ripe bananas. I think cooked banana is delicious and under-rated, so I thought I’d give it a go, combined with some low-GL antioxidant-rich blueberries for a little extra colour and flavour.
It worked fantastically well, the bananas took on that softer, creamier texture and a subtle, deep flavour, which means there’s no need for butter with the fruit. The blueberries added sweet little kick. The great thing about this pudding is that it’s so easy and tastes amazing…
Recipe for banana and blueberry crumble
300g blueberries (fresh or frozen)
3 bananas, ripe is best
100g golden caster sugar
100g wholemeal plain flour
50g golden caster sugar
50g demerera sugar
100g butter, chilled
Throw the blueberries into a 7-9 inch pie dish, then slice the bananas into the mix, add the sugar and combine well. Level out the mixture in preparation for the crumble.
To make the crumble, grind the oats until quite fine, but still with a bit of texture, then add them and the sieved flour into a large bowl. Then chop the butter into the mixture into inch-size pieces. Rub in the butter until the mixture looks like breadcrumbs and then add both sugars. Rub the sugar in until it is completely blended.
Pour the crumble onto the fruit mixture and then cook at 180 degrees for 20-25 minutes or until the mixture is bubbling and the crumble is golden brown. Serve with fresh custard.
© Katheryn Rice 2008