Well well well. You have made all of that beautiful lazy sourdough and now you are literally the toast of the town! But you still need to use it all up, (I mean, neighbours will LOVE you once you start handing out the sourdough, just saying) but here is a little quickie dessert that has to be one of the most yummy things in the whole course.
It is super quick to make, and you will have leftover buttered crumbs to use on top of any other fruit combo you come up with!
Enjoy! If you have not joined our online Lazy Sourdough Bakery course yet...this recipe is also one worth joining for!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Sourdough Crumb Topping
- 200 Grams sourdough bread cut in pieces
- 50 Grams raw macadamias BUY
- 80 Grams butter BUY
- 4 Teaspoons vanilla extract BUY
- 1 Teaspoon ground cinnamon
- 2 Drops cinnamon bark oil (optional, but wow) BUY
Salted Banana Caramel
- 1 Batch Banana Caramel Recipe
Place the sourdough (crusts and all) into the Thermomix bowl and mill 10 sec/speed 10.
Add almost all the macadamias, leaving out a few for garnish. Blend 3 sec/speed 6.
Meanwhile, heat the butter in a frying pan on a medium heat, until melted. Add the crumb mixture to the hot butter and stir until crisping up and fragrant but not changing colour too much. This should take around 8 minutes.
Add the vanilla, cinnamon and cinnamon bark oil if using and keep stirring until all absorbed. Set aside,
Preheat oven to 180°C.
Make the Banana Caramel as per recipe. You could use the same skillet you are using to bake the entire dessert for this process.
When fully cooked, top this mixture whilst still hot with the crumb mixture piling it up as high as it needs to be. I used a 15cm skillet for this recipe and had about just under half the crumbs left over, which I will use with another fruit crumble recipe in the future.
Top with the reserved macadamias and bake for 15 minutes until golden and fragrant.
Serve with loads of vanilla ice cream.
This recipe can be seen if you sign up for the related course. Join the course to get access!