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Berry Banana Crumble

November 11, 2013

Sweet & Sour Therapy 

I was in no way shape or form in the mood for being jolly, but you cannot let your troubles completely stop you from adding a little sweetness in your life.  According to Christmas adverts now is the time to start fattening yourself up and over indulging… Well sorry to bust the Xmas bubble but this is ridiculous.  November is the month for getting sh** done.  You can’t get stuff done mid week eating a chocolate fondant and strawberries with your partner in front of the fire after a superior candle light dinner.  You need a tasty, classic homely but quick pudding to keep you focused.  Did I mention it was Christmas Nightmare Week? I used tinned berry juice as a rich syrup to soak the fruit underneath the crumble, if you are using natural berries you can always use the natural juices.  I had 2 over ripe bananas so I blended them with a little lime juice and added them to the crumble to make a fantastic dessert.  You may have to make a few batches as this will most certainly be gobbled up with a matter of minutes.

This recipe was adapted from Ainsley Harriott’s just five ingredients (BBC Books, 2009).

Berry Banana Crumble


1 x can of tinned berries in juice (Only keep half the juice but save the other half for another meal or perhaps a smoothie), 2 bananas, 2 tbsps lime, 175g plain flour, 75g butter, 3 tbsps caster sugar.


1. Pre heat the oven to 180 degrees C.
2. Pour the berries into the bottom of a round oven proof dish.
3. Use a blender or mash up the bananas with the lime.
4. Spoon the bananas over the top of the fruit. It is a nice surprise as an extra layer.
5. In a bowl rub the butter into the flour until it resembles fine breadcrumbs.
6. Stir in the sugar.
7. Scatter the crumble topping over the fruit.
8. Bake for 25 – 30 minutes.
9. The topping should be golden brown and the juice should be bubbling around the sides.  Leave to cool for 10 minutes before serving.


From → Desserts

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