Pear and Banana Crisp
This pear and banana crisp recipe consists of sliced fruit cooked in butter and spices and topped with a crumbly topping.
Servings 6 servings
- 1 tbsp cold unsalted butter
- 3 ripe but firm pears peeled, cored and cubed (I used Anjou pears)
- 1 tbsp packed brown sugar
- ½ tsp ground cinnamon
- Pinch nutmeg
- 3 large bananas cut into ¼-inch thick slices
- 1/3 cup all-purpose flour
- 2 tbsp packed brown sugar
- 2 tbsp granulated sugar
- 3 tbsp cold unsalted butter
In a large skillet, melt the butter over medium heat. Add pears, brown sugar, white sugar, cinnamon and nutmeg. Cook, stirring, occasionally, until pear has softened, about 5 minutes. Stir in bananas. Divide mixture among six (200 ml) ramekins. Set aside.
Preheat the oven to 350 degree F. In a bowl, combine the flour, brown sugar and granulated sugar. Add the butter. Using your finger or a fork, work the mixture until it has the consistency of coarse bread crumbs. Divide the topping among ramekins.
Place ramekins on a rimmed baking sheet and bake until topping is golden and fruit filling is bubbling, about 35 minutes. Let cool for 15 minutes before serving.
Calories: 234kcal | Carbohydrates: 42g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 4mg | Potassium: 333mg | Fiber: 5g | Sugar: 26g | Vitamin A: 294IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 1mg