Seasonal Fruit Crumble

by Giulio


200g banana, cut into slices
200g apple, cut into small cubes
100g sugar
150g tangelo juice

Crumble topping

150g flour
100g butter, cubed and softened
60g sugar
A pinch of cinnamon


Cook the sugar and tangelo juice for 5 minutes on a high heat, then leave it to cool. Mix the sugar syrup with the fruit and arrange in four ramekins.

Crumble topping

Mix the flour and butter with your finger tips or in a food processor until you get a crumbly or sandy texture. Mix in the sugar and cinnamon. Arrange on top of the fruit and bake at 180˚C for 30 minutes or until the crumble is crispy and golden

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