Old-Fashioned Banana Crisp

Let’s talk some dessert this week. This recipe originally appeared on The Essence of Emeril many years ago, before the Food Network even had a web page (I actually had to send in a $5 check and a SASE and have the recipe mailed to me!). The original recipe called for a cranberry filling.* I replaced the cranberries for bananas and cut way back on the sugar. I also added a splash of dark rum for a little extra kick…and a good kick it is! This is a great dessert to serve this time of year, using whichever filling you prefer. And don’t forget the scoop of vanilla ice cream. And the caramel sauce. Maybe a nice cup of coffee….

Old-Fashioned Banana Crisp

6 large or 8 medium bananas, sliced
1 tablespoon
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 cups pecans or walnuts, chopped
1 cup brown sugar
1/2 cup flour
1 tablespoon dark rum (optional)
1 stick cold butter, cut into small pieces

Preheat oven to 400F.

In a bowl combine bananas, sugar, rum, cinnamon and nutmeg. In another bowl combine nuts, brown sugar and flour. Add butter and mix lightly with your fingers until crumbly.

Fill a 2- to 2 1/2-quart glass baking dish with fruit mixture and top with flour mixture. Bake until bubbly and golden-brown, about 30 minutes. Serve hot or warm.

*NOTE – for the cranberry filling, use 6 cups cranberries and 1 1/2 cups sugar. Apples and peaches would also work well, just be sure to adjust sugar to taste.

This recipe yields 6 to 8 servings.