Strawberry and Banana Crumble

Ingredients

• 300 g Fresh strawberries (Stemmed and halved)
• 2 bananas Ripe bananas (Peeled and sliced)
• 2 tablespoons White sugar (Sprinkled on top before baking)
• 100 g All-purpose flour (For the crumble dough)
• 80 g Cold butter (Cut into small dice)
• 50 g Oat flakes (For the crumble)
• 0.5 teaspoon Ground cinnamon (Optional, adds a spicy note)
• 1 pinch Salt (Balances the sweetness)

Instructions

1. Prepare the fruit

   Wash the strawberries, hull them and cut them in half. Peel the bananas and slice them into rounds about ½ cm thick.

   Time: PT5M

2. Prepare the crumble

   In a large bowl, combine the flour, oat flakes, cinnamon, salt and sugar. Add the cold butter cubes and, using your fingertips, work the mixture until it reaches a sandy texture with small visible butter pieces.

   Time: PT10M

3. Assemble the crumble

   Spread the strawberries and bananas in the baking dish. Sprinkle the crumble mixture evenly over the fruit. Finally, lightly dust the top with the 2 tablespoons of white sugar to form a thin sweet crust.

   Time: PT5M

4. Bake

   Preheat the oven to 190°C. Place the dish in the oven and bake for 30 minutes, or until the top is golden and crisp and the fruit is gently bubbling around the edges.

   Time: PT30M

   Temperature: 190°C

5. Rest and serve

   Remove the crumble from the oven and let it rest for 5 minutes so the crust sets. Serve warm, optionally with a scoop of vanilla ice cream or a drizzle of whipped cream.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh strawberries: Raspberries, Blueberries
• Instead of Ripe bananas: Pears, Apples
• Instead of White sugar: Cane sugar, Honey (reduce the amount)
• Instead of All-purpose flour: Whole wheat flour
• Instead of Cold butter: Margarine, Coconut oil (lactose‑free version)
• Instead of Oat flakes: Almond meal, Unsweetened cereal
• Instead of Ground cinnamon: Nutmeg

Equipment Needed

• Cutting board
• Chef's knife
• Large mixing bowl
• Oven
• Baking dish (8x8 inches)
• Fork or pastry cutter
• Silicone spatula
• Kitchen mitts

Critical Steps — Do Not Skip

• Keep the butter very cold when preparing the crumble
• Dust the white sugar just before baking to obtain a crunchy crust
• Bake until the top is nicely golden without burning

Chef Tips from the Video

• Sprinkle a little brown sugar for a more pronounced caramel note
• Serve with a scoop of vanilla ice cream or a drizzle of salted butter caramel

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, 2 to 3 days in the refrigerator.

Freezer: The crumble can be frozen for up to 1 month. Thaw in the refrigerator then reheat for 10 min at 180°C before serving.

Room temperature: At room temperature, the crumble keeps for a maximum of 2 hours, otherwise it becomes soggy.

Make-Ahead Tips

• Prepare the crumble ahead of time and keep it refrigerated before baking
• The fruit can be cut the day before and stored in an airtight container