Cookapelli

colada crisp fresh from the oven with vanilla yogurt being drizzled over the top

banana, pineapple, and lime ready for the topping

This is a nice treat when you’ve got some fresh pineapple available. You can use canned, but for the price and the flavor difference I prefer fresh. Despite the tropical flavorings, this is great when hot from the oven while looking out our windows at the lovely Maine snow.

Preheat oven to 350F

filling

1 1/2 cups fresh pineapple, cut to medium dice
1 1/2 cups sliced bananas
1 lime
1/4 cup sugar

topping

1/4 cup flour
1/4 cup rolled oats
1/4 brown sugar
1/4 butter

In a bowl toss the sliced bananas, pineapple, sugar. Remove the zest of the lime (I use a microplane) and then juice the lime. Add the zest and juice to the fruit and mix well. Divide the mixture into 6 ramekin cups. For the topping, mix the flour, sugar, and oats. Then using a pastry cutter or 2 knives, but the butter into the topping mix. Sprinkle on top of the ramekins. Bake for 45 minutes. If making this for dessert a nice rum glaze would be perfect. I tend to use (as shown in the photo) vanilla yogurt drizzled across the top.

makes 6 servings

Share on Facebook