Apple Banana Crumble

I’ve been making crumble for about 10 years now. I remember my first few experiences being bad because I’d never had crumble before making my first one so I didn’t really know what they were supposed to taste or look like. And I didn’t understand the need for cold cold butter.

I’ve made crumbles without butter and with melted butter before and they’re good in their own special way (I had a recipe for oil based crumble but the pictures vanished from my phone! Have to make it again… oh the bother :-P) but if you want traditional buttery crumble, cold cold butter is key. I didn’t realize the significance of this until a nice experience baker came to me to tell me that I have to be quick in the cutting in process as well as make sure my utensils were cold. She also suggested I stick my fingers into iced water if I were using my fingers to rub the butter into the flour.

Over the years, I realized that my fingers will never be as cold as they need to be. And Malaysia, with its heat, is where butter goes to die melt. The next best is to NOT touch the butter but use some other contraption to get it mixed. I opt for either the food processor or a pastry blender. A fork is great for smaller amounts of crumble.

 To make this simple crumble, all that’s needed are: Flour, Rolled Oats, Coarse/Demerara Sugar, Cinnamon, Cold Butter, Palm Sugar, Apples, Banana, Raisins & Lime juice (not pictured)
Apple Banana Crumble 1

I cut the butter into cubes then kept it in the fridge right up until I needed it.
Apple Banana Crumble 2

Messy, messy! It’s not baking unless I spill something. #truestory
Apple Banana Crumble 3

While the crumble chills out in the fridge until it’s needed, let’s mix together the fruits!
Apple Banana Crumble 4

I decided to use palm sugar instead of regular brown sugar. I figured it would give an extra boost in flavour as well as melt evenly into the fruits.
Apple Banana Crumble 5

A final squeeze of lime for some tang. I used Fuji apples which are much sweeter than Granny Smiths so this bit of tang is important to cut through the sweetness of both the crumble and fruits.
Apple Banana Crumble 6

Once the crumble is evenly scattered all over the fruits, it’s ready for the oven.
Apple Banana Crumble 7

I served this warm with a scoop of vanilla ice cream but didn’t get pictures because I had guests over. I basically threw this into the oven as we sat down for our main meal. Before long, this crumble was ready in time for dessert.
Apple Banana Crumble 8

The leftovers, however, were perfect, cold, as breakfast!
Apple Banana Crumble 9

Sweet & tangy fruits with a hearty oat crumble makes a pretty decent morning indulgence.
Apple Banana Crumble 10

I love that the bananas became really soft, almost creamy, negating the need for more cream over this.
Apple Banana Crumble 11
Crumbles are amazing both hot and cold. Both as dessert and breakfast.
What other sweet treats do you know of that is genuinely great for those 2 best meal times? (I would have breakfast & dessert all day if I could!)


“He found him in a desert land, and in the waste howling wilderness; He led him about, He instructed him, He kept him as the apple of His eye.” (Deuteronomy 32:10)Line divider

Apple Banana Crumble
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6-8
  • ½ cup Flour
  • ½ cup Rolled Oats
  • 2 tbsp Coarse/Demerara Sugar
  • ½ cup cold Butter, cubed
  • 2 tsp Cinnamon Powder/Mixed Spices (separated use)
  • 2 Fuji Apples, peeled & cut into small chunks
  • 2 Bananas, peeled & sliced
  • ½ cups Raisins
  • ¼ cup Palm Sugar
  • juice of 1 Lime
  1. Preheat oven to 350F or 170C.
  2. Butter a 8 inch round bowl or pan & set aside.
  3. In another bowl, mix flour, coarse sugar, 1 tsp of cinnamon powder & rolled oats.
  4. Add in cold butter & cut into flour until it resembles coarse sand with bits of butter still visible. Stick the bowl into the fridge until needed.
  5. In the buttered round bowl or pan, toss in chopped apples, bananas & raisins. Toss with palm sugar & lime juice. Sprinkle on remaining 1 tsp cinnamon powder over the fruits.
  6. Top with crumble mixture and bake in the oven for 40-45 mins or until the crumble is golden brown and fruits are bubbling underneath. If crumble darkens to quickly, loosely tent bowl with aluminum foil but remove in the last 5 mins of cooking so crumble can crisp up.
  7. Once done, remove from oven and leave to cool for about 15 minutes before serving with ice cream or soft whipped cream.
  8. Leftovers can be stored for up to 2 days and is great cold!


  1. I’ve never thought of putting bananas in crumble, what a splendid idea!

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