This recipe for Iron Skillet Banana Fruit Crunch is a great way to use up bananas and makes a wonderful dessert that family and friends with enjoy. I make this is an iron skillet in the oven but you could use a 9 x 13 baking dish, too. Serve this with whipped cream or ice cream while it is still warm from the oven or even eat it cold with coffee or milk for a treat anytime. You could substitute other canned fruits for the fruit cocktail in this recipe just use the drained syrup in the filling.
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup quick cooking oats
6 tablespoons butter, cut in pieces
1 cup pecans, toasted and chopped
2 tablespoons butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
4 large bananas, peeled, cut in half crosswise, then split lengthwise
1 (15.4 ounce) can fruit cocktail in heavy syrup, drained (Save 1/3 cup of the syrup)
Whisk or mix together with a spoon the topping ingredients except for the butter. Cut in butter until mixture looks like coarse crumbs. Set aside. In a 10 inch iron skillet melt the 2 tablespoons butter for the filling on top of the stove. Add the brown sugar, cinnamon, nutmeg and vanilla extract and 1/3 cup of fruit cocktail syrup. Cook on low stirring until smooth. Remove from heat and add bananas. Toss to make sure they are mixed well with the cooked syrup. Add the fruit cocktail and mix with spoon. Sprinkle on the topping mixture and bake in preheated 350 degree oven for 20 to 25 minutes until golden brown. Can sprinkle on extra nuts. Makes 6 to 8 servings. Enjoy!
Note: The toasted pecans really make this dish. To toast pecans in the oven, spread on a baking sheet sprayed with cooking spray, put in preheated 350 degree oven for about five minutes. Toasting really brings out the flavor of the pecans. Be sure to watch because they will burn easily.
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