Preheat the oven to 180C/350F/Gas 4.
Chop the pears, apple and nectarines and place in
a pan over a low heat with the lemon juice. Warm
through for 10 minutes.
For the crumble topping, in a bowl, rub together
the flour and butter with your hands until it
resembles breadcrumbs. Add the remaining dry
ingredients and the demarara sugar. Set aside.
Take a small roasting tin. Layer the warm fruit on
the bottom, along with the chopped banana.
Sprinkle with the golden caster sugar.
Top with the crumble mixture and bake for 20-30
minutes, or until the topping is golden-brown.
Serve immediately with cream or custard.
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