Banana & Dulce de Leche Crumble

Dessert
Servings:
2 4 6 8

Soft baked bananas with dulce de leche and a golden, buttery crumble topping. Prep 10 min, bake 25–30 min at 180°C conventional / 160°C fan. Allergens — Wheat (gluten): plain flour. Milk: butter, dulce de leche and optional cream. Check labels of products used for any additional allergens.

Ingredients
  • 6.4 Units Bananas
  • 133.33 g Dulce de Leche
  • 5.33 g Butter unsalted
  • 133.33 g Plain Flour
  • 80 g Butter unsalted
  • 53.33 g Light Brown Sugar
  • 0.53 g Sainsbury's Cooking Salt
  • 0.53 g Cinnamon, Ground
  • 160 ml Double Cream
Instructions
  1. Preheat the oven to 180°C conventional / 160°C fan. Lightly grease a baking dish approximately 20 × 30 cm.
  2. Peel the bananas and slice into thick rounds. Spread evenly in the dish.
  3. Dot small spoonfuls of dulce de leche over the bananas; do not cover the entire surface.
  4. Place the flour, cold butter, brown sugar, salt and optional cinnamon in a bowl. Rub together with your fingertips until coarse crumbs form. Do not knead.
  5. Scatter the crumble evenly over the filling, without pressing it down.
  6. Bake for 25–30 minutes, or until the topping is golden and the filling is bubbling. Allow a little extra time if needed for the topping to colour.
  7. Rest for 10 minutes before serving. Spoon into bowls and add a little unsweetened whipped cream, if using.

Make-ahead and service: Bake the day before, cool and refrigerate covered. Rewarm in the oven before service until hot throughout. Leave uncovered for the final few minutes to help crisp the topping. Portion with a serving spoon; this dessert is not intended to be cut into neat slices.

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