Cherry-Banana-Choco-Crumble

• Preheat the oven (heating both the top and bottom levels) to 180°C.

For the crumble topping:

• Combine all the dry ingredients.
• Cut the vegetable margarine into pieces and mix with the dry ingredients. Knead well until a crumbly consistency is formed. Add 1-2 tbsps. water if necessary.
• Shape the dough into a ball and press it flat.
• Wrap it in cling film and place it in the fridge for 20-30 minutes to chill.

For the fruit:

• Place the cherries with the lemon juice and sweetener in a pan and bring to boil over a medium heat, stirring continuously.
• Then simmer the mixture over a low heat for approx. 5 minutes.
• Mix the food starch with 2-3 tbsps. water. Add a little of the cooking liquid from the cherries and stir until smooth.
• Then pour all the food starch mixture into the pot with the cherries. Stir until smooth.
• Briefly boil the mixture until it begins to thicken.
• Pour the cherry mixture into a greased oven dish.
• Slice the bananas and sprinkle the slices over the cherries.
• Break off small pieces of the crumble dough and distribute over the fruit until all the dough is gone or until the dish is full.
• Bake the crumble for approx. 25 minutes until the crumble topping is firm and golden.
• The crumble will crisp up once it has thoroughly cooled.