Chocolate and banana crumble with spelt and walnuts

Ingredients

• 80 g of spelt flour

• 80 g of light brown or demerara sugar

• 100 g of cold unsalted butter, diced

• 30 g of rolled oats

• 30 g of walnuts, roughly chopped

• 4 large ripe bananas, peeled and thickly sliced

• 0.5 tsp of ground cinnamon

• 1 tbsp of maple syrup, (optional)

• 50 g of dark or milk chocolate, coarsely chopped (or use chocolate buttons)

• 1 tub of vanilla ice cream or extra-thick double cream, to serve (optional)

6 servings

Calories~458 kcal

Protein~5 g

Carbs~58 g

Fat~24 g

Fiber~4 g

Sugar~34 g

Total recipe

Calories~2,750 kcal

Protein~30 g

Carbs~350 g

Fat~145 g

Fiber~25 g

Sugar~205 g

Method

• Step 1

  Preheat the oven to 200°C/180°C/Gas Mark 6. To make the crumble topping, combine the flour, half the sugar, the butter and a pinch of salt in a large bowl, then rub with your fingertips until the mixture resembles breadcrumbs. Or, if you have a food processor, pulse the mixture until just combined. Stir in the oats and walnuts.

• Step 2

  In another large bowl, combine the banana, remaining sugar, cinnamon, maple syrup (if using) and chocolate. Spoon the mixture into an ovenproof dish measuring approximately 20cm x 20cm and scatter with the crumble topping.

• Step 3

  Sprinkle the top of the crumble with drops of water (about 1 tbsp in total), then bake for 25-30 mins, or until the crumble topping is golden brown and crisp in parts.

• Step 4

  Serve warm with a scoop of ice cream or dollop of cream, if you like.