Skillet-Baked Pear-and-Apple Crisp

By á-166361

Ingredients

• 1 cup light brown sugar
• 1 cup all-purpose flour
• 1/4 cup pecans
• 2 teaspoons ground cinnamon
• 1 stick unsalted butter, cut into cubes
• 1 1/2 pounds Granny Smith apples -- peeled, cored and thinly sliced
• 1 1/2 pounds firm Bartlett pears -- peeled, cored and thinly sliced
• 3/4 cup dried currants
• 1/4 cup light brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 cup honey
• 2 tablespoons cognac

Preparation

Step 1

Preheat the oven to 350° and butter a 12-inch cast-iron skillet.

In a food processor, combine the sugar with the flour, pecans and cinnamon. Add the butter and pulse until the mixture is fine. Transfer the topping to a bowl and press into clumps.

In a large bowl, combine the apples and pears with the currants, sugar, cinnamon, cardamom, honey and Cognac and stir until the sugar is dissolved. Spread the fruit in the skillet and scatter the topping over the fruit.

Bake for about 1 hour, until bubbling and browned. Let cool for 20 minutes before serving with ice cream.