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Banana Berry CrumbleBanana Berry Crumble

Prepared by: Tammy Roberts,
Nutrition Specialist,
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



  1. Preheat oven to 400F. Rinse berries and pat dry. Spray a 9-inch square baking dish with non-stick cooking spray.
  2. Peel and slice bananas in half lengthwise; place the banana halves flat side down in the baking dish.
  3. Toss berries with 1 tablespoon flour and sprinkle the mixture over the bananas.
  4. In a medium bowl, add 4 tablespoons flour, oats, sugar and spices; stir to blend.
  5. 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.
  6. Spread the crumbly mixture over the fruit in an even layer. Press down slightly.
  7. Bake about 10–15 minutes, or until the crumble is firm and golden in color.
  8. While crumble bakes, stir together yogurt and honey in a small bowl to create a lighter version of whipped cream.


Nutrition information per serving

Calories: 180

Total Fat: 5g

Saturated fat: 3g

Protein: 4g

Carbohydrate: 33g

Fiber: 3g

Sodium: 25mg



Source: Share Our Strength’s Cooking Matters Program



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Tuesday, May 03, 2016