Tuesday, March 5, 2013

Banana-Blueberry Crisp

My Food Matters Project creation this week - Lemon-Blueberry Crisp -was such a hit that I opted to make a variation for dessert tonight. I had some blueberries and a few bananas that were on the verge of being banana bread-worthy. Is this distinct enough to be it's own recipe? Probably not. Oh, well...

6 T butter, softened, plus more for greasing the pan
3 C organic, fresh blueberries
2 sliced bananas
½ C sliced almonds
½ C organic, dark brown sugar
½ C white whole wheat flour
½ C ground almonds
½ t ground nutmeg
1/2 t ground cinnamon

Butter your baking dish and preheat your oven to 350 degrees. Dust your blueberries in 1 T of flour so that your crisp won't be too watery. Lay them in your dish. Lay sliced bananas on top of the berries.

In a large mixing bowl blend the butter, brown sugar, ground almonds, and spices with a pastry blender to form pea-sized chunks. Add in the sliced almonds. Spoon the mixture over the berries and bananas and bake for 35-40 minutes...until the berries are soft and bubbling. Serve warm.


  1. Love the bananas layered in with this! I am a huge fan of blueberries. Looks yummy!

  2. What a yummy, different idea to add bananas. Thanks for making the rounds to SRC Group A.


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