IRON SKILLET BANANA FRUIT CRUNCH

This recipe for Iron Skillet Banana Fruit Crunch is one you’ll make over and over again. It’s one of our favorites.

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 enjoy. I enjoy making this is a cast iron skillet, in the oven but you could easily use a 9 x 13 baking dish, too. Serve this with whipped cream or ice cream while it is still warm from the oven. It’s also fabulous cold with coffee in the morning.  You might also like our iron skillet peach and blueberry cake recipe.

Ingredients Needed for Skillet banana fruit crunch:

TOPPING:

All-purpose flour

Brown sugar

Quick cooking oats

Butter

Pecans

FILLING:

Butter

Brown sugar

Ground cinnamon

Ground nutmeg

Vanilla extract

Large bananas

Can of fruit cocktail in heavy syrup

Notes: 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. Also, you could substitute other canned fruits for the fruit cocktail in this recipe just use the drained syrup in the filling.

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Print Recipe

Iron Skillet Banana Fruit Crunch

This recipe for Iron Skillet Banana Fruit Crunch is one you'll make over and over again.

Course: Dessert

Cuisine: American

Keyword: Iron Skillet Banana Fruit Crunch

Ingredients

TOPPING:

• 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

FILLING:

• 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)

Instructions

• 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.

Notes

-You could substitute other canned fruits for the fruit cocktail in this recipe just use the drained syrup in the filling.

-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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