Spiced Banana Crumble with Custard
Spiced Banana Crumble with Custard
Ingredients
For the Banana Filling
- 4 ripe bananas, peeled and sliced 1/2-inch thick
- 1/4 cup light brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Crumble Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup rolled oats
- 1 pinch of salt
For the Custard
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 egg yolks
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 375°F. Lightly grease an 8x8 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the banana filling: In a medium bowl, combine the sliced bananas, light brown sugar, lemon juice, ground cinnamon, and ground nutmeg. Toss gently to coat the bananas evenly. Pour the mixture into the prepared baking dish and spread in an even layer.
⏱️ 5 min
- 3
Prepare the crumble topping: In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, rolled oats, and pinch of salt. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 7 min
- 4
Evenly sprinkle the crumble topping over the banana filling in the baking dish.
⏱️ 1 min
- 5
Bake the crumble for 25-30 minutes, or until the topping is golden brown and the banana filling is bubbly. If the topping browns too quickly, you can loosely cover it with foil.
⏱️ 30 min•🌡️ 375
- 6
While the crumble bakes, prepare the custard: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until just simmering, stirring occasionally. Do not boil.
⏱️ 5 min
- 7
In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale. Slowly temper the egg mixture by gradually whisking in about 1/2 cup of the hot milk mixture. Then, pour the tempered egg mixture back into the saucepan with the remaining hot milk.
⏱️ 5 min
- 8
Cook the custard over medium-low heat, stirring constantly with a whisk, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil. Remove from heat and stir in the vanilla extract.
⏱️ 7 min
- 9
Once the crumble is baked, remove it from the oven and let it cool for a few minutes. Serve warm with the prepared custard.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Banana Crumble with Custard
For the Banana Filling
- 4 ripe bananas, peeled and sliced 1/2-inch thick
- 1/4 cup light brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Crumble Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup rolled oats
- 1 pinch of salt
For the Custard
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3 egg yolks
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 375°F. Lightly grease an 8x8 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the banana filling: In a medium bowl, combine the sliced bananas, light brown sugar, lemon juice, ground cinnamon, and ground nutmeg. Toss gently to coat the bananas evenly. Pour the mixture into the prepared baking dish and spread in an even layer.
⏱️ 5 min - 3
Prepare the crumble topping: In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, rolled oats, and pinch of salt. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 7 min - 4
Evenly sprinkle the crumble topping over the banana filling in the baking dish.
⏱️ 1 min - 5
Bake the crumble for 25-30 minutes, or until the topping is golden brown and the banana filling is bubbly. If the topping browns too quickly, you can loosely cover it with foil.
⏱️ 30 min•🌡️ 375 - 6
While the crumble bakes, prepare the custard: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until just simmering, stirring occasionally. Do not boil.
⏱️ 5 min - 7
In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale. Slowly temper the egg mixture by gradually whisking in about 1/2 cup of the hot milk mixture. Then, pour the tempered egg mixture back into the saucepan with the remaining hot milk.
⏱️ 5 min - 8
Cook the custard over medium-low heat, stirring constantly with a whisk, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil. Remove from heat and stir in the vanilla extract.
⏱️ 7 min - 9
Once the crumble is baked, remove it from the oven and let it cool for a few minutes. Serve warm with the prepared custard.
⏱️ 5 min