Banana Berry Crumble
Prepared by: Tammy Roberts,
University of Missouri Extension
May 1, 2016
Yield: Makes 10 servings (1/10 of recipe with 1 tablespoon of topping)
- 4 large bananas
- 2 cups mixed fresh berries
- Non-stick cooking spray
- 5 tablespoons whole wheat flour, divided
- 1 cup old-fashioned rolled oats
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- Pinch of salt
- 4 tablespoons cold unsalted butter
- 2/3 cup nonfat plain yogurt
- 1 tablespoon honey
- Preheat oven to 400°F. Rinse berries and pat dry. Spray a 9-inch square baking dish with non-stick cooking spray.
- Peel and slice bananas in half lengthwise; place the banana halves flat side down in the baking dish.
- Toss berries with 1 tablespoon flour and sprinkle the mixture over the bananas.
- In a medium bowl, add 4 tablespoons flour, oats, sugar and spices; stir to blend.
- Cut cold butter into little pieces. Add to bowl. Using your fingers, quickly blend the butter into the dry ingredients until the mixture is crumbly.
- Spread the crumbly mixture over the fruit in an even layer. Press down slightly.
- Bake about 10–15 minutes, or until the crumble is firm and golden in color.
- While crumble bakes, stir together yogurt and honey in a small bowl to create a lighter version of whipped cream.
Nutrition information per serving
Total Fat: 5g
Saturated fat: 3g
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Tuesday, May 03, 2016