Butterscotch banana crumble
The perfect way to mix your crumble up this autumn!
Why not try this banana crumble on Sunday, made with Rodda’s clotted cream butterscotch sauce and topped with pecans. Delicious!
11 ingredients
Prep 15 minutes
Cooking 20 minutes
Serves 4 people
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Ingredients
- For the filling
- 30g Butter
- 100g Soft brown sugar
- 1/4 teaspoon Cinnamon
- 1 tsp Vanilla bean paste
- 227g Rodda's Cornish clotted cream
- 2-3 Ripe bananas, sliced
- For the crumble topping
- 150g Plain flour
- 100g Cold butter cubed
- 50g Oats
- 50g Soft brown sugar
- 40g Chopped pecans
Method
- Preheat the oven to 180c
- In a saucepan over a medium heat add the butter, sugar, cinnamon and vanilla bean paste. Heat until melted and combined stirring occasionally.
- Allow the mixture to bubble for a few minutes until thickened.
- Add in 3 tablespoons of Rodda’s clotted cream and stir, bubble again for a few minutes until you have a syrupy like liquid, take off the heat.
- Add the sliced bananas and gently coat in the butterscotch sauce. Spoon into the bottom of an oven proof dish and spread out to cover.
- Make your crumble topping.
- Place the flour and cold butter in a bowl and rub together until it forms breadcrumbs
- Add the other crumble ingredients and stir to combine
- Sprinkle over the butterscotch bananas
- Bake for 25-30 minutes until golden and bubbling
- Serve warm with Rodda’s Cornish clotted cream
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