Friday, August 21, 2009


The past few weeks we found ourselves up to our eyeballs in bananas and papayas. So I decided to make crumble. 4 of them actually and they didn't last long. I used a total of 12 papayas and about 40 bananas over 2 weeks. It's just as easy to make as any other crumble.

Chop the fruit and add 3/4 cup sugar, 1/4 cup flour toss and let macerate.

Crumble for one 9"x9" crumble.
Soften 1 stick of butter
1 1/2 cup of rolled oats
1/2 cup flour
3/4 cup brown sugar
1 teaspoon ginger powder

Pour fruit filling into pan and top with big crumbled chunks of topping.
Place on a cookie sheet because it will bubble over.
Bake 350 until bubbly and top is golden brown... about 35 to 45 minutes.
It's great with whipped cream or we just tried pouring some heavy cream right on top which is just as good.

1 comment:

Deb said...

bet this tastes good after (before and during) digging!

what did you end up doing with all your avos?