Banana Crumble with Dulce de Leche

In a bowl, combine the all-purpose flour, granulated sugar, and cinnamon (optional). Add the chopped and sliced nuts.

Cut the cold butter into the dry mixture using your fingertips until you achieve a crumbly texture with defined small pieces of butter and nuts.

Refrigerate the crumble topping while preparing the filling.

Slice the bananas into medium-thickness rounds, preferably on a diagonal.

Toss the banana slices with lemon juice, brown sugar, cinnamon, and a pinch of freshly grated nutmeg.

Grease a deep baking dish with butter.

Arrange all the seasoned bananas in an even layer at the bottom of the dish.

Spoon generous dollops of dulce de leche over the bananas, spreading them unevenly to create surprise pockets in the crumble.

Cover the entire filling with the chilled sweet crumble topping prepared earlier.

Bake in a preheated oven at 350°F (180°C) for about 30 minutes, or until the topping is golden brown.

Serve the crumble warm, topping each portion with a scoop of vanilla ice cream.