Plantain Cobbler With Streusel Topping, Dried Cranberries And Cajeta
Ingredients
- 4 6-8 oz. ramekins
- 16 Big Banana Ripe Plantain Slices fried
- 1 cup warm Mexican caramel sauce
- 1 cup Streusel topping
For the Streusel Topping
- ¼ cup melted butter
- ¼ cup oats
- ¼ cup flour
- 2 T. sugar
- 2 T. chopped pecans
- 3 T. dried cranberries
Garnish (pick one)
- 1 scoop vanilla, coconut, or chocolate ice cream
- 1 scoop pineapple or mango sorbet
Instructions
- Place 4 pieces of fried plantains into each ramekin.
- Place ¼ c. warm Mexican caramel sauce into each ramekin.
- Place ¼ c. of streusel topping into each ramekin.
- Place into preheated 425°F oven.
- Bake for 5-7 min. or until bubbly and golden brown.
- Add Garnish
For the Streusel Topping
- Combine all ingredients and mix together well.
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