Plantain is sort of a new, undiscovered fruit for us. We know that it is a staple fruit for many tropical regions including parts of Africa, the Caribbean and South America, and that depending on its ripeness, it can be eaten in a sweet or savoury dish. Anchal picked some up in Brixton, on a whim and so we decided to experiment. We didn’t grow up eating it and to be honest, were a bit scared of how to cook it (apart from turning it into fries!). But we’re English – so we haven’t met a pie or crumble we didn’t like. So our first instinct was to cook the ripe sweet plantain until soft (or softer), like you would do with apples for a traditional apple crumble, and smother with lots and lots of crumble topping and nuts. We’re obsessed with granola, muesli, anything oat-based so we chucked in the contents of our breakfast cupboard too. We baked this beautiful creation until the crumble topping was golden and crispy. Mmmmm. Perfect for a cold and damp March day!
Makes 1 individually-sized baking dish
50g plain flour
40g dark brown soft sugar
60g cold butter, cubed
75g muesli (we used Eat Natural with Almonds and Apricots)
20g unsalted butter
2 tbsp pure maple syrup
1 tsp cinnamon
1 sweet ripe plantain, sliced
- Preheat the oven to 180C (fan assisted).
- Mix the flour and sugar together in a mixing bowl.
- Rub the butter into the flour mixture until full incorporated – it should resemble coarse sand.
- Mix in the muesli and pecans – you can chop the pecans before doing this, though we prefer them whole! Refrigerate the crumble topping for 15 minutes in the coldest part of your fridge.
- Meanwhile, add the rest of the butter, maple syrup, cinnamon and plantain to a nonstick pan. Heat gently for about 15-20 minutes until the plantain slices are soft.
- Pour the mixture into a small baking dish. Retrieve the crumble topping from the fridge and add on top of the plantain mixture. Note: you’ll realise you have more crumble topping than plantain filling – which is the way we like it!
- Bake for 25 minutes until golden.
- Enjoy immediately – careful it’s hot! – with custard, cream or on its own 🙂
So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.
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Looks delicious! I’m going to try it. We have lots of plantains here in Costa Rica.
Hi Rachel! Thank you so much for your comment. You know better than we do, but the ripest plaintains work really well for this recipe. Definitely a British twist on an exotic fruit!