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Ingredients
Banana and plum crumble
- 30 g (1 oz/¼ cup) plain (all-purpose) flour
- 50 g (1¾ oz/½ cup) rolled oats
- 30 g (1 oz/½ cup) shredded coconut
- 45 g (1¾ oz/¼ cup) lightly packed soft brown sugar
- finely grated zest from 1 lime
- 100 g (3½ oz) unsalted butter, cut into cubes
- 2 bananas, peeled and halved lengthways
- 4 plums, halved and stoned
- 60 ml (2 fl oz/¼ cup) lime juice
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Combine the flour, rolled oats, coconut, sugar and zest in a small bowl. Add the butter and, using your fingertips, rub the butter into the flour mixture until crumbly.
2. Put the bananas and plums in a 1.25 litre (44 fl oz/5 cup) capacity ovenproof dish and pour over the lime juice. Toss to coat in the juice. Sprinkle the crumble mixture evenly over the fruit. Bake for 25–30 minutes, or until the crumble is golden. Serve hot with ice cream or whipped cream.
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