Skillet-Baked Pear-and-Apple Crisp

Perfect in the fall, when apples and pears are at their best, this cinnamon-spiced crisp brings together a flawless blend of smooth, tart, and spicy seasonal flavors. If you prefer, swap out the Cognac here for bourbon.

Ingredients:

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Topping

  • 1 cup(s) light brown sugar
  • 1 cup(s) all-purpose flour
  • 1/4 cup(s) pecans
  • 2 teaspoon(s) ground cinnamon
  • 1 stick(s) unsalted butter, cut into cubes

Filling

  • 1 1/2 pound(s) Granny Smith apples, peeled, cored, and thinly sliced
  • 1 1/2 pound(s) firm Bartlett pears, peeled, cored, and thinly sliced
  • 3/4 cup(s) dried currants
  • 1/4 cup(s) light brown sugar
  • 2 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground cardamom
  • 1/4 cup(s) honey
  • 2 tablespoon(s) Cognac
  • Vanilla ice cream, for serving

Directions

  1. Preheat the oven to 350 degrees Fand butter a 12-inch cast-iron skillet.
  2. 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.
  3. 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.
  4. Bake the crisp in the center of the oven for about 1 hour, until the fruit is bubbling and the topping is browned. Let cool for 20 minutes before serving with ice cream.

Source

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