Hummingbird Crumble


We turned one of our favorite Southern cakes into a quick-cooking crumble, so you can have the flavors of hummingbird cake any night of the week.

Hummingbird Crumble
  • ½ cup sweetened flaked coconut
  • ¾ cup firmly packed light brown sugar, divided
  • ½ cup all-purpose flour, divided
  • ¼ cup plus 2 tablespoons cold salted butter, cubed
  • ¾ cup chopped toasted pecans
  • 6 medium bananas, cut into 1-inch-thick slices
  • 2 cups chopped fresh pineapple
  • ¼ cup fresh orange juice
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • ½ cup heavy whipping cream
  • 2 ounces cream cheese, softened
  • ¼ cup confectioners’ sugar
  • ¼ teaspoon vanilla extract
  • Garnish: chopped toasted pecans
  1. Preheat oven to 350°.
  2. In a medium bowl, stir together coconut, ¼ cup brown sugar, and ¼ cup flour. Add ¼ cup cold butter; using fingertips, work ingredients together until mixture is crumbly. Stir in pecans. Refrigerate until ready to use.
  3. In a medium bowl, combine bananas, pineapple, and remaining ¼ cup flour; toss well.
  4. Heat a 10-inch cast-iron skillet over low heat. Add remaining 2 tablespoons butter, and cook until melted. Add remaining ½ cup brown sugar; cook, stirring frequently, until sugar is dissolved, about 2 minutes. Add orange juice, cinnamon, and salt; cook for 1 minute. Add banana mixture; toss gently to coat. Sprinkle with coconut mixture.
  5. Bake for 20 minutes.
  6. In a medium bowl, beat cream with a mixer at medium-high speed until stiff peaks form. In a large bowl, beat cream cheese, confectioners’ sugar, and vanilla with a mixer at medium speed until creamy; fold in whipped cream until combined. Serve with crumble. Garnish with pecans, if desired.



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