Summer's End Cobbler

Time :55

Yield :8 servings

Recipe Background

Summer might be coming to an end, but the summer vibes? Those can last the whole year! Summer's End Cobbler is the perfect celebration dessert for when fall is coming or when you just need a dose of sunshine! A creamy, sweet banana filling with hints of tropical lime and coconut bubbles underneath a golden-brown cobbler crust. Mmmm, Summer's End Cobbler is just the beginning of a great time, no matter the season!

Ingredients

6 medium ripe bananas sliced on the diagonal to make about 4 cups total, plus more, to taste, for garnish
1 cup coconut milk well-shaken then stirred
5 cardamom pods crushed or 1/4 teaspoon ground cardamom
1 teaspoon lime zest
1/2 cup plus 3 tablespoons granulated sugar divided
2 cups self-rising flour
1/2 cup unsalted butter softened
1/2 cup whole milk
1 large egg
3 tablespoons demerara sugar

Directions

Preheat the oven to 350 degrees F.
In a medium saucepan over medium-high heat, add 4 cups of the sliced bananas, the coconut milk, the cardamom, the lime zest, and 3 tablespoons of the granulated sugar and stir to combine.
Bring the banana mixture to a simmer and reduce the heat to medium-low.
Cook the banana mixture, while stirring occasionally, until thickened slightly, about 10 minutes.
Transfer the banana mixture to an 8-inch square baking dish.
In a bowl, add the flour and the butter and using your clean hands, crumble them together until a mixture forms that resembles small crumbs.
Add the remaining granulated sugar to the butter mixture and using a spoon, mix until combined.
In a small bowl, add the milk and the egg and whisk to combine.
Add the milk mixture to the butter mixture and stir to combine.
Dollop large spoonfuls of the cobbler mixture over the banana mixture in the baking dish.
Top the cobbler mixture evenly with the demerara sugar.
Bake until the cobbler top is golden-brown, about 30 minutes. f
Serve warm garnished with the extra banana slices.