Crumbles aren’t just for Autumn and Winter. Most people don’t like to turn on the oven in summer and I realize no-bake desserts are wonderful, but there are some desserts worth risking the heat for. Fruit crumbles certainly fall into that category and of course, it goes without saying that it should be topped with ice cream or a whipped topping at least.
It seems that nearly any fruit is improved when you cover it in a layer of crunchy, buttery crumble. Strawberry and banana are a winning combination for many reasons. Strawberry gives a slight sweet and sour taste and banana adds a sweet and creamy texture.
This crumble is an incredibly simple and delicious dessert for when you need a last-minute dessert or for when you’re just craving a sweet, fruity treat.
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- 1 1/4 cups old-fashioned oats
- 1/2 cup butter, softened
- 1 cup flour
- 1 cup light brown sugar
- 454 gm strawberries, hulled & quartered
- 3 - 8-inch bananas, sliced
- 3 Tbsp flour
- 1/4 cup sugar
- 1 Tbsp lemon juice
- 1/4 tsp salt
- Vanilla ice cream OR whipped topping for serving
Ingredients
Topping
Fruit Mixture
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- Preheat oven to 350 F.
- In a large bowl, combine strawberries, bananas, 3 Tbsp flour, sugar, lemon juice & salt. Toss together gently to avoid bruising the bananas, Pour into a 9-inch baking dish or 6 ramekins.
- Combine all ingredients for topping using fingertips to form a crumble. Completely cover fruit mixture with crumb topping.
- Bake for about 40 minutes or until mixture is bubbling on the sides. Allow to sit for 15 minutes before serving with ice cream or whipped topping.