Ingredients …
Crumble:
- 125gm Rolled Oats
- 100gm Baker’s Unbleached Flour
- 50gm Raw Sugar
- 50gm Rapadura Sugar
- 1tsp Salt
- 150gm Butter
- 100gm Cashews (roasted)
Fruit Base:
- 70gm Red Miso Paste
- 35gm Butter
- 4 or 5 Apples (430gm peeled)
- 4 Bananas (525gm peeled)
- 100gm Raw Sugar
- Half cup water (125ml)
Method …
Peel and dice apples in chunky bites. Reserve the equivalent of 2 apples aside (roughly 180gm). You can keep in lemon water if you wish so they don’t get black).
In a pan, warm up butter and miso together, stir in apple diced and water, let caramelise. Add 3 of the bananas (400gm sliced in chunky bites). Stir well and remove from the heat.
Butter a gratin mold, set aside.
Blitz cashew to fine crumbly meal. Blitz oats finely. Mix all dry ingredients in a bowl, add butter (previously left at room temp so a little soft). Mix in with your finger until all dry ingredients are coated with butter and you can form little lumps when you press mixture between your fingers. Don’t overmix.
Fill up mold with caramelised fruits and don’t leave any drop of caramel in the pan! Add remaining raw apple dice and banana chunks.
Add crumble on top. Ensure you form some lumps, they’ll become crunchy chunky bites once cooked … delicious!
Cook in pre-heated oven at 230 celcius for about 30 minutes or until golden.
Serve warm with whipped cream or vanilla ice cream, or just dig straight in!!!
Created and Photographed by Chefs Anne-lise and Daniele