Ingredients
Scale
- 5 medium ripe bananas, sliced
- 1/2 cup unsalted butter, chilled and cubed (for topping)
- 1/2 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons dark rum extract
- 1 teaspoon ground cinnamon, divided
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a medium bowl, combine the chilled, cubed butter, flour, oats, brown sugar, and 1/2 teaspoon of the cinnamon. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until coarse, pea-sized crumbs form. Set aside.
- Step 2: In a separate large bowl, gently toss the sliced bananas with the granulated sugar, dark rum extract, and the remaining 1/2 teaspoon of cinnamon until the bananas are lightly coated.
- Step 3: Transfer the banana mixture into an 8×8 inch baking dish or equivalent casserole dish, spreading the fruit evenly across the bottom.
- Step 4: Distribute the prepared oat and butter topping evenly over the surface of the banana filling. Do not pack the topping down.
- Step 5: Bake the crisp for 30 to 35 minutes, or until the topping is deeply golden brown and the banana filling is visibly bubbling around the edges.
- Step 6: Remove the crisp from the oven and allow it to cool and set for at least 10 minutes before serving warm, preferably topped with a scoop of vanilla bean ice cream.
Notes
- For best results, refrigerate leftovers, tightly covered, for up to 3 days; remember that the oat topping will soften significantly once chilled.
- To revive the delightful crisp texture, reheat individual servings in a 300°F (150°C) oven for about 10 minutes, skipping the microwave which can overly soften the fruit base.
- Enhance the classic "Foster" flavor profile by serving the warm crisp with a scoop of vanilla bean ice cream and a drizzle of high-quality caramel or butterscotch sauce.
- If you prefer to substitute actual liquid dark pineapple juice with almond extract for the extract, use 1 tablespoon and toss in 1/2 teaspoon of extra flour with the bananas to ensure the filling remains thick and not watery during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American