Description
Banana Crumble — a warm, saucy banana dessert that’s lovely with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
Topping
- ¼ cup light or dark brown sugar
- ¼ cup old-fashioned oats
- ¼ cup all-purpose flour
- 4 tablespoons cold butter, cut into small cubes
- ¾ cup pecans, toasted and roughly chopped
Filling
- 2 tablespoons butter
- ½ cup light or dark brown sugar
- ¼ cup orange juice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 6 medium bananas, cut into 1–1½-inch chunks (not paper-thin slices)
To serve
- Vanilla ice cream or whipped cream
Instructions
Make the crumble topping
In a medium bowl, combine the brown sugar, oats and flour. Add the cold butter cubes and work them into the dry ingredients with your fingertips (or a pastry cutter) until the mixture forms coarse crumbs. Stir in the toasted pecans, then pop the bowl into the fridge while you prepare the filling. Chilling the topping helps it stay clumpy and crunchy.
Cook the banana filling
Place a 10-inch ovenproof skillet over low heat and melt the 2 tablespoons of butter. Stir in the ½ cup brown sugar until it dissolves and becomes glossy, about 2–3 minutes. Add the cinnamon and salt, then pour in the orange juice carefully (it will sizzle). Cook for roughly 1 minute until the liquid reduces slightly and thickens.
Gently add the banana chunks to the pan and toss to coat each piece in the syrupy mixture. Spread the bananas out in an even layer.
Assemble and bake
Scatter the chilled crumble topping evenly over the bananas. Transfer the skillet to an oven preheated to 350°F (175°C) and bake until the topping turns golden and the filling bubbles at the edges, about 20 minutes.
Remove from the oven and let the crumble rest for about 10 minutes so the sauce sets slightly. Serve warm with a generous scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Storage tip: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently in a low oven to revive the topping. If you’re short on time, pop the skillet into the fridge to speed up cooling before serving.