I hate to spoil the result, but this crisp was delicious. I only took a quick snapshot with my phone, but it was yummy enough that I had to share the recipe with you. In the March 1940 issue of Woman’s Day, an article titled “How to Make the Most of Winter Fruit Bargains” contained some of the most amazing sounding fruit dishes. I’m sure this crisp won’t be the last recipe from the article that I try!
Results
We doubled the recipe since it was only about 4 servings. If you double it, too, remember to adjust your baking time accordingly. We used Honeycrisp apples and ripe (but not overly ripe) bananas.
This was a wonderful crisp. The bananas were such a nice complement to the apples. Sometimes when you bake with bananas, things get a bit mushy. I didn’t find this to be the case here. We all enjoyed this so much that I was left wondering–why don’t we add bananas into more of our apple recipes (or apples into banana recipes)? Pies, for example. Or apple-banana bread. Or is this a thing people do and I’ve just been unaware of it all these years? Perhaps it is something we gradually stopped doing since several of the recipes in the article included both fruits? What do you think?
History in the Kitchen 
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