Pear and Banana Crisp
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.
Servings: 6
Ingredients:
| 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% |
Suggested Recipes
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3 firm ripe pears (about 1.5 lb/750 g)
1 tbsp (15 mL) butter
3 tbsp (50 mL) packed brown sugar
1/4 tsp (1 mL) cinnamon
Pinch grated nutmeg
6 bananas (about 3 lb/1.5 kg), sliced
Topping:
3/4 cup (175 mL) all-purpose flour
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) granulated sugar
1/3 cup (75 mL) 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.
Tags:
Source
Canadian Living Magazine October 2005
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