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.