Injera Crumble is my take on a classic dessert—a twist on the traditional crumble, using the delightful, slightly sour flavor of injera bread. It’s a fantastic way to use up leftover injera, which might otherwise end up going stale. And trust me, stale injera makes for a sad day!
I got the inspiration for this recipe during a visit to Ethiopia. I was captivated by the versatility of injera, and this crumble is my ode to that discovery. I’ve been tinkering with the recipe ever since, and it’s become a go-to dessert in my kitchen—perfect for a cozy evening or a casual gathering. It's ridiculously easy to make, even for baking newbies!
This recipe is all about the delightful contrast in textures and flavors. The soft, slightly sweet banana filling is beautifully offset by the crunchy, spiced crumble topping. And the injera? Oh, the injera adds a unique tangy note that sets this apart from any other crumble you’ve tasted. So grab your aprons, let's make this!
Required Equipments
- Mixing bowls
- Whisk
- Measuring cups
- Spatula
- Baking sheet
- Oven
Injera Crumble: Frequently Asked Questions
Injera Crumble
This recipe for Injera Crumble offers a unique twist on a classic dessert. The slightly sour injera complements the sweet banana filling and crunchy spiced topping, creating a delightful flavor and texture combination.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). This is crucial for even baking—don't skip this step!
- In a large mixing bowl, mash the bananas. I like to use a fork for this; it's less messy than a potato masher, and the result is perfect. If your bananas are super ripe, they’ll mash easily. If not, a few seconds in the microwave will help soften them.
- Add the spices: Cinnamon, ginger, and nutmeg—about a teaspoon of each, or to your liking. A pinch of salt balances out the sweetness.
- In a separate bowl, combine the flour, oats, and brown sugar. This is the crumble topping. Feel free to add chopped nuts or seeds for extra texture and flavor. I like to add a 1/4 cup of chopped pecans—gives it a bit of oomph!
- Cut in the butter: Using a pastry blender (or your fingers if you're feeling adventurous!), cut the cold butter into the dry ingredients until it resembles coarse crumbs. Don't overmix it; you want some bigger chunks for a rustic crumble.
- Pour the wet ingredients (the mashed bananas and spices) into the dry ingredients. Stir gently until just combined. Don’t overmix; a few lumps are fine. Overmixing makes the crumble tough.
- Pour the mixture into a greased baking dish. I usually use an 8x8 inch square baking pan, but a 9-inch pie dish also works like a charm!
- Spread the injera pieces evenly over the top. I find that about 1 1/2 cups of torn injera is perfect. They absorb some of the liquid, adding another layer of flavor and texture.
- Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly. If the topping starts to brown too quickly, loosely tent it with foil. And hey, every oven is different; keep an eye on it and adjust accordingly!
- Let the crumble cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream—pure heaven!
📝 Notes
- For a richer flavor, use brown butter instead of regular butter.
- If you don't have rolled oats, you can use quick-cooking oats or even crushed graham crackers.
- Feel free to add chopped nuts or seeds to the crumble topping.
- Adjust the spices to your liking. A little extra cinnamon or ginger never hurts!
🍎 Nutrition
Calories: 350
Protein: 5g
Fat: 15g
Carbohydrates: 60g
Fiber: 5g
Calcium: 15mg
