Fruit crisp is one of my favorite desserts—simple to make and flexible because you can use almost any fruit. While apples are a classic choice, pears and bananas make an excellent pair. Their flavors and textures complement one another: pears bring a gentle sweetness and tender bite, while bananas add creaminess and depth. This recipe bakes individual servings in ramekins rather than a single baking dish, so each portion has a balanced layer of fruit filling and crisp topping, and serving is effortless.
For this pear and banana crisp, the fruit is lightly cooked with butter, brown sugar and warm spices, then topped with a buttery, crumbly streusel and baked until the topping is golden and the filling is bubbling. The finished dessert has a crisp top with a soft, lightly sweetened fruit interior. Serve it warm on its own or with a scoop of vanilla ice cream for an extra-special finish.
INGREDIENTS:
- Unsalted butter – used to cook the fruit and to make the topping.
- Pears and bananas – ripe but firm pears (peeled, cored and cubed) and bananas sliced about 1/4 inch thick.
- Brown sugar – adds a rich sweetness to the fruit and topping.
- Spices – ground cinnamon and a pinch of nutmeg for warm flavor.
- Topping – all-purpose flour, brown sugar, granulated sugar and cold butter combined to make a crisp, crunchy streusel.
HOW TO MAKE PEAR AND BANANA CRISP:
Begin by sautéing the pear cubes in a skillet with butter, brown sugar, cinnamon and nutmeg until the pears begin to soften, about five minutes. Add the banana slices, stir gently to combine, and divide the fruit mixture among six ramekins (about 200 ml each). Set the ramekins aside.
Preheat the oven to 350°F (175°C). Prepare the topping by mixing flour, brown sugar and granulated sugar in a bowl. Add cold butter and work it in with your fingers or a fork until the mixture resembles coarse breadcrumbs or small peas. Sprinkle the crumbly topping evenly over each ramekin.
Place the ramekins on a rimmed baking sheet and bake for about 35 minutes, or until the topping is golden brown and the fruit filling is bubbling. Let the crisps rest for about 15 minutes before serving so the filling sets slightly. Serve warm, optionally with vanilla ice cream or whipped cream.
TIPS:
- Use fruit that is in season or abundant for the best flavor and value. You can make this crisp with one fruit or a combination—stone fruits, apples, pears, berries and tropical fruit all work well.
- If your pears are very firm, cook them a little longer until they begin to soften before adding bananas. Bananas break down quickly, so add them toward the end of the stovetop step.
- For a nuttier topping, fold in chopped toasted nuts or rolled oats to the streusel.
Pear and Banana Crisp
Ingredients
- 1 tbsp cold unsalted butter (for cooking)
- 3 ripe but firm pears, peeled, cored and cubed (Anjou or similar)
- 1 tbsp packed brown sugar (for fruit)
- 1/2 tsp ground cinnamon
- Pinch nutmeg
- 3 large bananas, cut into 1/4-inch slices
Topping
- 1/3 cup all-purpose flour
- 2 tbsp packed brown sugar
- 2 tbsp granulated sugar
- 3 tbsp cold unsalted butter, cut into small pieces
Instructions
- In a large skillet, melt 1 tbsp butter over medium heat. Add the cubed pears, 1 tbsp brown sugar, ground cinnamon and nutmeg. Cook, stirring occasionally, until the pears begin to soften, about 5 minutes. Stir in banana slices, then divide the fruit mixture among six 200 ml ramekins. Set aside.
- Preheat the oven to 350°F (175°C). In a bowl, combine flour, 2 tbsp brown sugar and 2 tbsp granulated sugar. Add cold butter and use your fingers or a fork to work it into the dry ingredients until the mixture resembles coarse breadcrumbs or small peas. Divide the topping evenly over the ramekins.
- Place the ramekins on a rimmed baking sheet and bake until the topping is golden and the fruit is bubbling, about 35 minutes. Let cool for about 15 minutes before serving.
Notes
Adapted from the original recipe source.
Nutrition (per serving)
Calories: 234 kcal • Carbohydrates: 42 g • Protein: 2 g • Fat: 8 g • Fiber: 5 g • Sugar: 26 g
