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Banana cobbler crisp is a cross between a cobbler and a crisp.  It has a soft middle like a fruit cobbler and a crispy topping.  We love this banana cobbler as a dessert with ice cream or whipped cream on top and we like it with coffee in the mornings.  Either way, it is a crunchy delight.  Serve it like you would a fruit cobbler dipped out of the pan with a spoon.  You could double the recipe and it keeps several days in the fridge.  Banana cobbler is good reheated or cold.  I love the nuts and oats in this recipe.


1 stick butter or 1/2 cup or 8 tablespoons butter, melted

3/4 cup white granulated sugar

1 cup self-rising flour

1 cup milk

3 bananas, peeled and sliced in rounds

1 cup shredded or flaked coconut


1 cup quick-cooking oats (could use regular)

1/2 stick or 4 tablespoons butter, melted

1 teaspoon ground cinnamon

1/3 cup self-rising flour

1/4 cup brown sugar

1/2 cup chopped nuts (I used pecans. Use whatever you like)

Spray a 9 x 9 baking dish with cooking spray.  Add the melted butter. (I just melt mine in the dish in the microwave)  Add in the white sugar, self-rising flour and milk.  Mix well with a spoon.  Layer the bananas on top like in the photo below.  Sprinkle on the coconut over the bananas.  Combine topping ingredients in a bowl and mix well with spoon. Sprinkle over the coconut and sprinkle on nuts.  Bake in a preheated 350 degree oven for 50 to 55 minutes.  Makes 8 servings.  Enjoy!

Don’t Forget to Pin Banana Cobbler Crisp!

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