This ultra-sweet dessert is full of flavours that burst in your mouth at first bite. Yet, even more decadent when served with vanilla ice cream!
- Prep time 15 minutes
- Total time 45 minutes
- Portion size 6 servings
In large skillet, melt butter over medium heat. Add pears, brown sugar, cinnamon and nutmeg; cook, stirring often, until brown sugar is dissolved, about 5 minutes. Stir in bananas. Divide mixture among 6 ramekins.
Preheat oven to 350°F. In bowl, combine flour and both sugars. Add butter; using your fingers or a fork, work mixture until it has consistency of coarse bread crumbs. Divide topping among ramekins.
Place ramekins on baking sheet and bake until topping is golden and fruit filling is bubbling, about 30 minutes. Let cool 15 minutes before serving.
Change it up
PEAR, BANANA & CHOCOLATE CRISP:
Add 60 g finely chopped semisweet chocolate to the flour mixture.
Nutritional facts PER SERVING: about
- Iron 0.8 mg
- Fibre 3 g
- Sodium 5 mg
- Sugars 24 g
- Protein 2 g
- Calories 210
- Total fat 8 g
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 32 g