BANANA COBBLER CRISP Pressure Cooker Recipe
This warm banana cobbler crisp combines a buttery batter base with ripe bananas, crunchy oat topping, and toasted pecans for a comforting Southern-style dessert baked fast with pressure cooker ease.
Equipment
- 1 Mixing bowl For batter and topping
- 1 9x13 inch baking dish To bake cobbler in
Ingredients
Main ingredients
- 1 stick Butter melted
- ¾ cup White granulated sugar
- 1 ⅓ cup Self-rising flour 1 cup for batter + ⅓ cup for topping
- 1 cup Milk
- 3 Bananas peeled and sliced into rounds
- 1 cup Shredded or flaked coconut
- 1 cup Quick-cooking oats can use regular
- ½ stick Butter melted, for topping
- 1 teaspoon Ground cinnamon
- ¼ cup Brown sugar
- ½ cup Chopped nuts pecans used
Instructions
Instructions
- Preheat oven to 350°F (175°C).
- Melt 1 stick of butter and pour into a 9x13 inch baking dish.
- In a bowl, combine ¾ cup sugar, 1 cup self-rising flour, and 1 cup milk. Stir until smooth.
- Pour batter evenly over melted butter. Do not mix.
- Layer sliced bananas evenly over batter.
- Sprinkle shredded coconut over banana layer.
- Mix 1 cup oats, ⅓ cup self-rising flour, ½ stick melted butter, 1 teaspoon cinnamon and ¼ cup brown sugar until crumbly.
- Sprinkle oat mixture evenly on top and add chopped pecans.
- Bake for 50–55 minutes until golden and center is set. Cool 10 minutes before serving.
Notes
Leftovers can be refrigerated for up to 3 days or frozen for longer storage. Reheat gently to retain texture and flavor. Great served warm with ice cream or coffee in the morning!