Pear and Banana Crisp
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 468 |
| pro | 3 g |
| total fat | 13 g |
| sat. fat | 8 g |
| carb | 90 g |
| fibre | 5 g |
| chol | 38 mg |
| sodium | 135 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 14 |
| vit A | 12 |
| vit C | 18 |
| folate | 16 |
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.
Ingredients
- 3 firm ripe pears
- 1 tbsp butter
- 3 tbsp packed brown sugar
- 1/4 tsp cinnamon
- 1 pinch grated nutmeg
- 6 bananas, sliced
- Topping:
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/3 cup cold butter
Preparation
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.)
Additional information :
Variation
Pear and Banana Chocolate Crisp: Add 2 oz (60 g) bittersweet chocolate, finely chopped, to topping.
Source : Canadian Living Magazine October 2005
- Keywords : Dessert; Bake; Make-Ahead; Bananas; Pears; Sugar; Brown sugar; Butter; Flour;
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