BAnana Blackberry Crumble

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     As the saying goes, necessity is the mother of invention.  I had some fresh blackberries that needed to be used as well as some very ripe bananas.  I wasn't in the mood to make bread or pie, so VOILA!   This Banana Blackberry Crumble is born! I baked it in my large cast iron skillet, which seems so down home and comforting for some reason. 

     Who knew that berries and bananas could marry so well?  Since my tastebuds have never totally recovered from Covid, my friend Rhonda, my husband and my son all gave this recipe the thumbs up. 

      The first step is to get the blackberries ready.  By adding the cornstarch, sugar and lemon juice to them first, the juices will begin to flow, giving this crumble its moist goodness. 

       Next, you mix up the crumble ingredients.  The butter should be cold, (not frozen), and cut into the dry ingredients so that it lives up to its name...crumble.  

       Finally, prepare the bananas.  When I first made this recipe, I simply sliced them and then caramelized them on one side.  But, Rhonda suggested chopping them a bit smaller and caramelizing them then mixing them with the berries a bit more so that the flavor of the berries and the bananas combined rather than being in layers.  I'm going to try it that way next time and see which method we prefer.  If you try it before I do, please let me know your thoughts. I do think that the caramelizing step is very important to the final outcome of this recipe. 

This crumble is prepared in a cast iron skillet. Spray the skillet with cooking spray and melt 2 Tbsp of butter in the bottom.

Slice or chop your bananas. I used 4 to cover the bottom of the skillet.

Caramelize the bananas slightly before adding the blackberries. I layered the blackberries on tip, but you can also mix them together to meld the flavors more.

Evenly sprinkle the crumble mixture over the top of everything. Bake at 350 degrees for 40 minutes.

      Of course, you can't serve a crumble without a scoop of ice cream on top.  We were out of vanilla and used Chocolate Chip Cookie Dough, lol.  I think vanilla would have been better! 

If you loved this post, you may enjoy these as well:

• Renny's Easy Peach Cobbler
• Essie's Cobbler with Peaches and Blackberries
• Blueberry Dump Cake in a Crockpot