Banana and blueberry crumble

I do not mean to sound like a broken record (again), but things have been a bit slow on this blog and that usually happens when things are everything but slow on this side of the screen. Too much work, all sorts of other things going on… And on top of that I have had almost no energy to cook or bake, let alone photograph and type posts.

Many times in the past I read my favorite food bloggers write about burnout syndrome and I think that maybe the time has come for me, too: I don’t know for sure and my mind sometimes is a blur, to be honest. I have just come back from a wonderful trip to NYC in which I had fabulous food in all sorts of ways, and I thought this would give me inspiration to go back to the kitchen, but honestly, that has not kicked in yet.

Anyway, on a sweeter note: I have baked this crumble several times in the past year and a half and it has become one of my favorites, so here is the recipe.

Banana and blueberry crumble
own recipe

¾ cup + 2 tablespoons (125g) all purpose flour
¼ cup (50g) demerara sugar
¼ teaspoon baking poder
pinch of salt
¼ teaspoon ground cinnamon
3 tablespoons (42g) unsalted butter, chilled and cubed
¼ cup (22g) rolled oats
¼ cup (25g) flaked almonds
4 bananas, about 140g/5oz each
1 cup (120g) blueberries, fresh or frozen (unthawed)

Preheat the oven to 180°C/350°F. Set aside four 1-cup (240m) heatproof ramekins – if you prefer, bake the crumble in one 1-liter heatproof baking dish.

Crumble topping: in a medium bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Add the butter and rub the ingredients together with your fingertips until mixture resembles coarse meal. Using a fork, stir in the oats and almonds. Freeze the mixture for 5 minutes while you prepare the fruit.

Cut the banana in round slices and divide among the ramekins. Sprinkle with the blueberries. Cover the fruit with the crumble topping and bake for 25-30 minutes or until topping is golden and blueberries are bubbling. Serve warm with ice cream or heavy cream.

The crumble topping can be kept tightly sealed in a plastic bag in the freezer for 1 month – whenever you feel like having a crumble for dessert, sprinkle the mixture over the fruit of your choice and bake – do not unthaw before using.

Serves 4