Banana & Blueberry Oat Crumble

• 150 grolled oats
• 1 tspground cinnamon
• 2 tbspbrown sugar
• 3 tbspbrown sugar, for the topping
• 80 gcold butter, cubed
• 4ripe bananas, sliced into rounds
• 250 gfresh blueberries
• 1orange, zested and juiced
• 80 gground almonds
• 1 tspvanilla extract
• 1pinch fine salt
• 150 mldouble cream

Method

1. 1Heat the oven to 190°C/fan 170°C. Tumble the sliced bananas and blueberries into a baking dish (around 20x25cm). Add 2 tbsp brown sugar, the orange zest and juice, and the vanilla. Toss gently until everything is glossy and the berries start to weep a little purple juice; that's the sugar pulling moisture out and starting the syrup.
2. 2In a bowl, mix the oats, ground almonds, remaining 3 tbsp brown sugar, the cinnamon and a pinch of salt. The salt is important; it lifts the cinnamon and stops the crumble tasting flat-sweet.
3. 3Rub the cold butter into the oat mixture, lifting it through your fingertips until you have rough clumps with a few larger nuggets. Those larger pieces become the crispest parts of the topping.
4. 4Scatter the crumble evenly over the fruit, leaving the surface craggy rather than smoothing it down. Don't press it in; air gaps are how the top crisps instead of steaming.
5. 5Bake for 30–35 minutes, until the top is deeply golden and the fruit is bubbling thickly at the edges with dark purple syrup creeping up through the cracks. If the top is browning before the fruit bubbles, drop the oven 10°C and give it another 5 minutes.
6. 6Let it sit for 5 minutes off the heat so the filling thickens slightly; straight from the oven it's molten and will run; rested, it spoons properly.
7. 7Spoon into bowls, then pour the cold cream over the warm crumble at the table so it pools into the syrup and melts down through the oats.

Per serving

kcal

539

protein

8.1g

fibre

8g

carbs

60.2g

fat

31.4g