Banana Crisp by Millie Peartree

Instructions

1. Preheat the oven to 350℉.
2. Prepare banana filling by heating 2 tbsp butter in a nonstick saucepan over medium heat. Add ½ cup brown sugar and ¼ tsp cinnamon, and mix until sugar dissolves completely. Add apple juice and 1 tsp vanilla extract, and cook for 1 to 2 minutes or until mixture thickens a bit.
3. Remove from heat and pour mixture in an oven-safe rectangular baking dish (either 7 X 11-in or 8 X 12-in). Add banana chunks and mix them gently so they are coated in the sugar mixture. Spread them out evenly in the dish. Set aside.
4. Prepare the topping by mixing together oats, flour, ⅓ cup brown sugar, ½ cup butter, 1 tsp cinnamon, and 1 tsp vanilla extract in a large bowl. Use a pastry cutter or a large fork to cut the butter into the flour-oat mixture until you have a crumbly mixture. (Do not add milk or water to thin it out.) Stir in chopped nuts. Evenly spread mixture on top of the banana filling.
5. Bake for 20 to 25 minutes or until topping is golden brown. Remove from oven and let cool for about 15 minutes.
6. Serving size: 1/12th of recipe