A delicious variation on traditional apple crumble, Winter Crumble has a banana and orange filling covered with a crunchy coconut topping. Serve with lots of freshly whipped cream. Though generally served hot, cntmbles are also delicious cold. h.
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1 teaspoon butter
6 bananas, peeled and sliced juice of
2 large oranges, peeled, white pith removed and chopped
3 tablespoons dark rum
2 tablespoons soft brown sugar
6 oz. flour
3 oz. butter
4 oz. sugar
4 tablespoons desiccated coconut
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). Using the teaspoon of butter, grease a medium-sized baking dish.
Arrange the banana slices in the dish and sprinkle over the lemon juice. Cover the bananas with the oranges and pour over the rum. Sprinkle over the sugar and set aside.
To make the topping, place the flour in a medium-sized mixing bowl. Add the butter and cut it into small pieces with a table knife. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar and coconut. Sprinkle the topping mixture over the fruit, spreading it out evenly with a flat-bladed knife.
Place the dish in the centre of the oven and bake the crumble for 30 to 40 minutes or until the topping is golden brown and crisp. Remove the dish from the oven and serve the crumble at once, if you are serving it hot.