Wednesday, June 8, 2011

Pineapple and Banana Crisp (aka Pina Colada Crisp!)


Since we travelled practically the whole month of May that meant that I was out of the kitchen for that long also.  Consequently the first day home I was a little anxious to see if I could still cook.  After a very expensive trip to the grocery store (the cupboards were bare!), this is what I came up with.

Fruit crisps are a summer staple around here, but for some reason this combination never crossed my mind for a crisp.  Sure I use them together for my yummy Pina Coladas (I'll have to post that recipe one day) all the time, but just didn't think about them for this.  I'll definitely be making this again and again.  It's like summer in a dish....or a baked Pina Colada!  The coconut mixed into the crisp topping pulls it all together.


I found this in the "Playing Around" section of Dorie Greenspan's BAKING From My Home to Yours, under the recipe for Cran-Apple Crisps.  You must try this!!

Here's the recipe:

Pineapple Banana Crisp
Dorie Greenspan, BAKING From My Home to Yours


Ingredients:

For the topping:
3/4 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 cup old-fashioned oats
1/2 cup shredded sweetened coconut
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces

For the filling:
6-8 firm bananas, cut into 1/4-inch thick slices
2 cups thin pineapple slices
2/3 cup sugar
1 tablespoon all-purpose flour

Getting ready:
Center a rack in the oven and preheat the oven to 375 degrees F.  Lightly butter eight ovenproof  cups or bows, each with a capacity of about 1 cup.  (You could also back this in one large casserole dish.)  Put the cups on a baking sheet lined with parchment or a silicone mat.

To make the topping:
Put all the ingredients in a food processor and pulse just until the mixture forms big curds, about 1 minute (You can make the topping up to 3 days ahead and refrigerate it in an airtight bag.)

To make the filling:
Toss all the ingredients together in a large bowl.  Divide the fruit evenly among the cups, then spoon an equal amount of topping over each portion of fruit.  Bake the crisps for 40 to 45 minutes, or until the topping is golden and the fruit juices are bubbling up around it.  Transfer the cups to a rack and let them rest for at least 10 minutes (15 to 20 minutes if you've made one large crisp) before serving.

1 comment:

  1. I love crisps and pina coladas (but not getting caught in the rain) so I'll definitely put this on my to-try list. It looks great!

    ReplyDelete

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