Apple & Pear Crisp

I try to keep a well stocked food pantry of non perishable staples.  Sometimes my food pantry overflows with seasonal perishable produce that I just can’t resist even though it may not have been on my shopping list.  I must admit this “problem” usually happens more in the summer and fall not in the middle of winter.  Recently I did find myself in “that position” where I saw some beautiful organic pears – I could not stop myself…. When I got home, I realized in my basement “winter cellar” I had also over bought on apples.  For a change of pace, I had all my ingredients on hand (including non perishables) and then, found the perfect recipe.  Food & Wine Magazine, February 2011 “A Chef’s New-Old Kitchen” and chef James Boyce’s Skillet Baked Pear-and-Apple Crisp.  I have a soft spot for crisps – they are high on my comfort food list.  I love how easy they come together and their rustic “old kitchen” look.   If you haven’t baked in a cast iron skillet, you are in for a pleasant surprise. (I have used Lodge cast iron skillets for years.)  You can also find my Skillet Peach Blueberry Buckle from July 2010 listed on the right under “Labels.”  Another plus about this crisp, the aroma that will fill your house – definitely, a positive family and friend magnet.  I did make a few changes to chef Boyce’s recipe, I did not have Cognac ( I used it all in my Thanksgiving stuffing) instead, I used Myer’s Rum Original Dark – It works, trust me!

(adapted from Food & Wine Magazine February 2011)

1 cup light brown sugar

1 cup flour

1/4 cup toasted pecans

2 teaspoons ground cinnamon

 8 tables ( 1 stick) unsalted butter,  cut into 1 inch cubes

1 -1/2 lbs. Gala apples, peeled, cored and sliced thinly

1-1/2 lbs. Firm Bosc pears, peeled, cored and sliced thinly

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 dark rum

1.  Preheat oven to 350 F and butter a 12 inch cast iron skillet.

2.  In the bowl of a food processor combine brown sugar, flour, pecans, and cinnamon.  Pulse to mix.  Add cubes of butter and pulse on-off until completely combined to a fine texture.  Set aside.

3.  In a large bowl combine all the filling ingredients and mix until well incorporated.

4.  Pour fruit into skillet  and evenly distribute fruit ingredients, sprinkle the topping evenly over the fruit.

5.  Bake crisp for about 1 hour or until the crisp is golden and edges are bubbling.  Let cool for 20 minutes and serve with whipping cream or ice cream.