Zutaten für Banana Caramel Pecan Crumble Crisp
- 4 ripe bananas
- Sultana
- Apples
- 1 cup (226g) unsalted butter
- 1 cup (200g) packed brown sugar
- 1/4 cup (60ml) orange juice
- 1/2 cup (60g) chopped pecans
- Shredded Coconut
- 1/2 cup (60g) rolled oats
- 1 cup (120g) all-purpose flour
- 1/4 cup (50g) packed brown sugar
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Zubereitung von Banana Caramel Pecan Crumble Crisp
- Preheat oven to 350°F (175°C).
- Peel and slice 4 ripe bananas lengthwise into 1/2-inch thick slices.
- In a 16cm x 13cm baking dish, layer half of the banana slices.
- Melt 1/2 cup (113g) unsalted butter in a medium saucepan over medium heat.
- Add 1 cup (200g) packed brown sugar and stir until completely dissolved.
- Simmer for 2 minutes, stirring occasionally.
- Remove from heat and stir in 1/4 cup (60ml) apple juice (or other fruit juice).
- Return to heat and simmer for another 2 minutes.
- Pour the caramel sauce evenly over the layered bananas in the baking dish.
- In a separate bowl, combine 1 cup (120g) all-purpose flour, 1/2 cup (60g) rolled oats, 1/2 cup (60g) chopped pecans, 1/4 cup (50g) packed brown sugar, 1/4 teaspoon ground cinnamon, and a pinch of salt.
- Cut in 1/2 cup (113g) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the caramel-banana layer.
- Bake for 20-25 minutes, or until the crumble is golden brown and the filling is bubbly.
- Let cool slightly before serving warm with ice cream or custard.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
161g
Fat
69g
Carbs
19g
