Description
This delicious Banana Crumble is a comforting dessert featuring tender banana chunks cooked in a cinnamon and orange juice sauce, topped with a buttery oat and pecan crumble. Baked until golden and served warm with vanilla ice cream or whipped topping, it’s the perfect cozy treat for any occasion.
Ingredients
Topping
- 1/4 cup light or dark brown sugar
- 1/4 cup old fashioned oats
- 1/4 cup flour
- 4 Tablespoons cold butter, cut into cubes
- 3/4 cup pecans, toasted
Filling
- 2 Tablespoons butter
- 1/2 cup light or brown sugar
- 1/4 cup orange juice
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 6 medium bananas, cut into chunks about 1 inch long
- Vanilla ice cream or whipped topping, for serving
Instructions
- Prepare the Topping: In a medium bowl, combine the brown sugar, oats, and flour. Use your fingers to work in the cold butter cubes until the mixture becomes crumbly. Stir in the toasted pecans evenly. Refrigerate the topping while you make the filling to keep the butter firm.
- Make the Filling: In a 10-inch cast iron or oven-safe skillet, melt 2 tablespoons of butter over low heat. Add the brown sugar and stir continuously for about 3 minutes until the sugar dissolves and forms a wet, syrupy mixture that moves easily in the pan. Stir in cinnamon and salt.
- Add Orange Juice: Carefully pour in the orange juice; it will sizzle and splatter slightly. Cook for about one minute until the sauce thickens slightly and becomes glossy.
- Coat the Bananas: Add the banana chunks to the pan, gently tossing them to coat evenly with the sauce. Spread the bananas out in an even layer within the skillet.
- Assemble and Bake: Remove the skillet from heat and evenly sprinkle the chilled topping over the bananas. Place the skillet in a preheated 350°F (175°C) oven and bake for about 20 minutes, or until the topping turns golden brown and crisp.
- Cool and Serve: Allow the crumble to cool in the pan for about 10 minutes before serving. Serve warm topped with vanilla ice cream or whipped topping for a delightful contrast of temperatures and textures.
Notes
- Use a cast iron or oven-safe skillet to transition directly from stovetop to oven.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes or toast in a dry skillet until fragrant, stirring often.
- For a dairy-free version, substitute butter with coconut oil and use dairy-free ice cream or whipped topping.
- Orange juice adds a nice acidity balance; fresh juice is preferred for best flavor.
- Cut bananas into chunks about 1 inch long to prevent them from getting too mushy during cooking.
