Banan and Pear Crumble With Caramal Sauce

There is something violent about nature right now, leaves and branches suddenly appears where there were nothing before and hinders you on your path and wild grass is trying to snare your feet. It makes me feel slightly uncomfortable at times because it makes me think of the triffids of The Day of the Triffids, a book that made a very strong impression on me and that somehow is lurking in my subconscious. Some books do. So I keep to the roads right now when I take the dog out for his walks, it feels safer somehow. But I wasn’t going to talk about that really, I wanted to post a recipe for my Gluten-free Friday series so here we have a gluten-free dessert that you obviously can make gluten-full by using normal flour if you want but I think it is pretty good as it is. I finally managed to get hold of a polenta/corn flour that is called fumetto impalpabile in Italian and which indicates a superfine flour that you can use for cookies and cakes. I like the coarser varieties of polenta/corn flour but sometimes it can get a bit too crunchy so I was very happy to have this to work with too. And yes, it is another crumble recipe, I have a thing about that right now!

Banan and Pear Crumble With Caramal Sauce

4 small but very substantial servings

300 ml/1,7 cup superfine polenta/corn flour
100 ml/0,42 cup almond flour (easy to make by using a food mill or food processor)
50 ml/0,2 cup sugar (you can use more if you want but the filling is so sweet in itself that you hardly need to)
150 g/5,3 oz butter on the soft side
1 pinch salt

caramel sauce:
100 ml/o,42 cup sugar
2 tblsp water
100 ml/o,42 cup fresh cream

2 pears
2 bananas

-Put the dry ingredients in a bowl and add the butter cut into pieces. Start mixing flours and butter by rubbing it with your fingers or by using a fork. Or you can do it in a food processor. Put aside.
– Put sugar and water in a small pan and simmer until it is light brown. Add the cream and simmer until the sugar has dissolved and the sauce has thickened, it has that difficult consistence between thick and thin if you know what I mean.
– Dice or slice pears and bananas.
– Grease an oven-proof form with butter and spread out the fruit in an even layer in it, cover as much as you can with the sauce. Cover with the crumble.
– Bake in a pre-heated oven (175°C/350°F) for 15-20 minutes, when it is getting golden and the sauce is bubbling through it should be ready.
– Serve tepid or cold and maybe with a sauce or with whipped cream, I like it as it is.

Banan and Pear Crumble With Caramal Sauce

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