Banana, Cinnamon and Almond Crumble

I love crumble. It’s such a wonderfully easy dessert but such a crowd pleaser. I find banana works amazingly well in this dessert as it squishes perfectly when cooked, blending with the crunchy topping to create a melt-in-your-mouth bite. It’s so easy to make too, really only 5 minutes of preparation time and 20 minutes to cook. You just can’t go wrong with this one.

I always like to make enough of this crumble for leftovers as leaving it in the fridge makes it even more squishy, making the perfect cold breakfast treat.

Serves 4

– 5 very ripe bananas

– 1 cups of oats (120g)

– 1 cup of almonds (160g)

– 1 cup of pecans (120g)

– 2 tablespoons of coconut oil

– 1/4 of a cup of maple syrup (60ml – add more if you like it a little sweeter)

– 1-2 tablespoons of cinnamon

Place the almonds and pecans into a food processor and blend for about a minute until a flour forms. Add this flour to a mixing bowl together with the oats. Melt the coconut oil with the maple syrup and cinnamon before adding these to the bowl, then stir well. This should make a deliciously sticky mix.

Slice the bananas into segments and layer them across a baking dish, sprinkling cinnamon on the top. Then add the crumble top, spreading it evenly across the dish.

Place in a 180C oven for 20 minutes, until the top layer begins to turn a golden brown and your kitchen smells like heaven. Then remove the crumble, allow it to cool and enjoy.