Banana Crisp by Millie Peartree
9
Points®
Total time: 1 hr • Prep: 20 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
You can swap coconut oil for the butter and maple syrup for the brown sugar in the filling, if you prefer. Serve with optional whipped cream.
Ingredients
Unsalted butter
2 Tbsp
Unpacked brown sugar
½ cup(s)
Ground cinnamon
¼ tsp
Unsweetened apple juice
¼ cup(s), or other fruit juice of your choice
Vanilla extract
1 tsp
Banana
5 medium, cut into big chunks
Uncooked old fashioned rolled oats
¾ cup(s)
All-purpose flour
½ cup(s)
Unpacked brown sugar
⅓ cup(s)
Unsalted butter
½ cup(s), cold, cut into cubes
Ground cinnamon
1 tsp
Vanilla extract
1 tsp
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
½ cup(s), or chopped walnuts
Instructions
1
Preheat the oven to 350℉.
2
Prepare banana filling by heating 2 tbsp butter in a nonstick saucepan over medium heat. Add ½ cup brown sugar and ¼ tsp cinnamon, and mix until sugar dissolves completely. Add apple juice and 1 tsp vanilla extract, and cook for 1 to 2 minutes or until mixture thickens a bit.
3
Remove from heat and pour mixture in an oven-safe rectangular baking dish (either 7 X 11-in or 8 X 12-in). Add banana chunks and mix them gently so they are coated in the sugar mixture. Spread them out evenly in the dish. Set aside.
4
Prepare the topping by mixing together oats, flour, ⅓ cup brown sugar, ½ cup butter, 1 tsp cinnamon, and 1 tsp vanilla extract in a large bowl. Use a pastry cutter or a large fork to cut the butter into the flour-oat mixture until you have a crumbly mixture. (Do not add milk or water to thin it out.) Stir in chopped nuts. Evenly spread mixture on top of the banana filling.
5
Bake for 20 to 25 minutes or until topping is golden brown. Remove from oven and let cool for about 15 minutes.
6
Serving size: 1/12th of recipe
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