Yesterday was Pi day (3/14) and it nearly escaped me until a reader asked me what pie I was making to honor the day. Knowing I had just done a complete spring cleaning of my refrigerator- I really wasn’t sure I had a thing to work with. A quick check confirmed the only thing in the fridge was condiments and a very nice bottle of champagne.
The only non-pantry ingredients I had on hand were a couple of apples and a banana. Hmmmm….. could I make a pie with those together?? An Apple Banana Pie?
Luckily, my pantry is always stocked with oats, flours, coconut sugars and similar baking basics. I actually turned on my camera for this one and went live in the Happy Eats Healthy Facebook Group– so everyone got to see me create this Apple Banana Crisp from scratch.
Risky, since it could have failed; others in the house were already doubting the idea. But the results were delightful; everyone agreed! Honestly, it’s pretty much a simple apple crisp with hint of banana essence, the actual banana pieces melt swimmingly into the pie.
Adding ripe banana to your apple crisp is a great way to cut down on other added sugars, a total bonus! Measurements don’t need to be exact for any of these ingredients; add more or less sugar and cinnamon to your liking.
I used a small, 6″ cast iron skillet that is 2″ deep. Any pan that will go from stove to oven will work.
Remember to post on social media and tag me if you make this Banana Apple Crisp
Banana Apple Crisp
Banana Apple Filling
2 apples (I used green, use your preference)
1/2 tbls ghee (or butter or coconut oil)
1/4 cup coconut sugar
pinch of salt
squeeze lemon juice
1 cup oats (I used rolled, any will do)
1/4 cup almond flour
1/4 cup chopped nuts/ seeds
1/3 cup coconut sugar
1/4 tsp cinnamon
pinch of salt
3 tablespoons ghee or butter or coconut oil
Optional topping: Coconut Whipped Cream
In a medium bowl, toss the oats, flour, nuts/seeds, cinnamon, salt and coconut sugar. Use your hands to combine the ghee with the dry ingredients, making sure everything is well coated. Set aside.
Peel the apple and banana. Dice into about 2′ pieces. Heat 1/2 tbls of ghee in a pan over medium heat (if possible, use a 6″ pan that can go right into the oven). Add in the apples, toss well and let saute for a minute. Toss in the diced banana, coconut sugar and pinch of salt; let sit and saute for another three to four minutes.
Squeeze lemon over the top and give it a final stir. If needed, pour this into a small pie tin or small oven-safe pan.
Pile the oat topping on top of the apple banana mixture and place in the oven. Bake until golden brown, roughly 20 minutes. Let cool slightly, top with coconut whipped cream if desired.
- This makes a small crisp.
- If I remade it, I might add in one more banana and apple to plump up the filling a bit.
- Add sugar to your taste palette; I prefer things to be less sweet than the average person.