No offense to Dorie, but I decided to turn this crumble completely around using very ripe plantains and peaches instead of bananas and mango, plus another crumble topping from Baking From My Home to Yours. Now I realize that the plantains are a very starchy version of the traditional banana and are often used in savory dishes, necessity is the mother of invention-I had plantains, but no bananas! I had a very ripe mango which was best left for another dish, so used delicious peaches from my local market. For the topping, I adapted the topping used in Dorie’s Cran-Apple Crisp on page 422 of Baking From My Home to Yours, but omitted the ground cinnamon and ginger. I was happy with the end result, but because of the starchiness of the plantains, I would pour a rich créme anglaise over the crumble to serve.
Thanks to Gaye of Laws of the Kitchen who chose the Tropical Crumble on page 418-419 in Baking From My Home to Yours.
Plantain and Peach
Serves 2 generously
4 tablespoons unsalted butter
2-1/2 tablespoons light
2 ripe plantains, nearly black, peeled and sliced 1/2-inch thick on the diagonal
2 ripe, but firm peaches, peeled, seeded, halved and chopped into1/2-inch cubes
1 teaspoon finely chopped peeled fresh ginger
1/4 teaspoon ground ginger
Grated zest of 1/4 lime
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup old-fashioned oats
1/2 shredded sweetened coconut
1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
2 tablespoons pine nuts
TO MAKE THE FILLING: Melt the butter in a wide nonstick skillet over high heat. Sprinkle the brown sugar over butter and when it bubbles, add the plantain slices. Cook for about 3 minutes, without stirring, then turn the slices over and cook another 2 minutes. Add the peaches and the shape and texture.
Transfer the fruits and whatever juices remain in the pan to a heatproof bowl. Add chopped ginger, ground ginger and grated lime zest. Set aside while you prepare the topping.
TO MAKE THE TOPPING: Put all the ingredients except pine nuts into the bowl of a food processor and pulse just until the mixture forms large curds, about a minute. Place in airtight plastic bag and freeze for 20 minutesYou can make the topping ahead, place in a large airtight plastic bag and refrigerate up to 3 days or freeze up to one month.
GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 400° F. Butter a small flat pie pan or dish and place it on a baking sheet lined with parchment or a silicone mat. Spoon the fruit and it’s liquid into the pie pan. Remove the topping mix from the freezer. Measure out about 1 cup, freeze or refrigerate the remainder. and, using your fingers. Scatter the topping over the fruit. Sprinkle the pine nuts over the top.
TO BAKE: Slide the baking sheet into the oven and lower the temperature to 350° f. Bake for about 25-30 minutes, or until topping is golden and the fruits are bubbling. Transfer to a cooling rack to cool to desired temperature-just warm is perfect.
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