Individual crisps made with fresh fruit are a lovely finish to any dinner, and prove that there's no reason to scrimp on dessert. If you want, splurge on some good-quality vanilla ice cream to serve alongside.
- Portion size 6 servings
- Credits : Canadian Living Magazine October 2005
Ingredients
Topping:
Method
Peel pears; cut into 1-inch (2.5 cm) cubes. In large skillet, melt butter over medium heat; cook pears, brown sugar, cinnamon and nutmeg, stirring occasionally, until softened and sugar is dissolved, about 5 minutes. Stir in bananas. Divide among six 1-cup (250 mL) ramekins; set aside.
Topping:
In bowl, combine flour and brown and granulated sugars; using fingers, rub in butter until size of small peas with a few larger pieces. Divide among ramekins; press to make firm. Bake on rimmed baking sheet in 350°F (180°C) oven until bubbly and golden, about 30 minutes. (Make-ahead: Cover and store at room temperature for up to 24 hours. Reheat in 350°F/180°C oven for 10 minutes.)
Nutritional facts <b>Per serving:</b> about
- Sodium 135 mg
- Protein 3 g
- Calories 468.0
- Total fat 13 g
- Cholesterol 38 mg
- Saturated fat 8 g
- Total carbohydrate 90 g
%RDI
- Iron 14.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 12.0
- Vitamin C 18.0
