Banana and Chestnut Crumble is a modern British recipe for a classic dessert of a ripe banana and chestnut purée mixture flavoured with angelica seeds, topped with an oat crumble served with custard, yoghurt, cream or ice cream. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Banana and Chestnut Crumble.
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This recipe grew out of necessity as I had two bananas left over that had become over ripe. I didn't want to make banana bread or banana muffins, so what else could I use them for. As it happened, I'd just been reviewing my recipe for a banoffee pie and the idea came to me to make a crumble of some sort. So I checked through my store-cupboard to see what I had there.
The list included jaggery, rolled oats, chestnut purée and angelica seeds. Seemed like I could throw together a nice banana crumble from that.
Ingredients:
For the Crumble Topping:
110g plain flour
140g rolled oats
50g sugar (I used a blend of grated jaggery and light brown sugars)
80ml neutral oil
2 tbsp ground almonds
For the Filling:
2 over-ripe bananas
100g chestnut purée (optional)
1 tbsp cornflour
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp angelica seeds, crushed in a mortar
Method:
Begin with the topping: mix together the flour, oats and sugar in a bowl. Add the oil and stir to combine. Set aside to soak for at least an hour.
When ready to cook, pre-heat your oven to 170C.
Mash together the bananas, cornflour, lemon juice, angelica seeds and vanilla extract in the base of an oven-proof bowl or dish until you have a smooth paste.
Add the chestnut purée (if using), stirring to combine.
Stir the ground almonds into the crumble topping then spread this over the mashed bananas.
Transfer to the centre of your pre-heated oven and bake for about 30 minutes, until the filling is piping hot and the crumble is lightly browned.
Remove from the oven and allow to cool for 10 minutes.
Spoon the crumble mixture into serving bowls and accompany with custard, yoghurt, cream or ice cream.
