Skillet Apple and Pear Crisp

For those who want the cinnamony, warm goodness of apple pie but have a mortal fear of pie crust, a skillet crisp is the way to go -- all of the filling and spices with no dough hang-ups! This recipe also includes a secret ingredient: chile pepper. The tiny bit of heat pairs so well with the apples and pears.

Casey Barber

Skillet Apple and Pear Crisp

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    3 pounds apples and pears 1/4 cup orange juice
    3/4 cup unbleached all purpose flour 1 cup granulated sugar
    1/4 cup brown sugar 1/2 cup rolled oats
    1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cinnamon
    1/4 teaspoon ground cloves 1/8 teaspoon freshly grated or ground allspice
    1/8 teaspoon chile pepper 1/2 stick butter


    Prep: 20 min Total:
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    • 1

      Preheat the oven to 375.

    • 2

      Core, peel and slice the apples and pears into 1/4-inch thick wedges. Toss the sliced fruit with the flour (1/4 cup), brown sugar, nutmeg (1/4 teaspoon), cloves, and chile pepper. 

    • 3

      Make the crumble topping by stirring the granulated sugar, oats, flour (1/2 cup), cinnamon, nutmeg (1/4 teaspoon) and allspice together in a medium bowl. Add the butter by working it in with your fingers or a pastry blender until moist clumps form.

    • 4

      Rub the bottom and sides of a 10-inch cast iron skillet with butter. Add the fruit mixture to the skillet, then pour the orange juice over the fruit. Cover evenly with the crumble topping.

    • 5

      Bake for 40-45 minutes or until the fruit filling is thick and bubbling and the crumble topping begins to brown.

    • 6

      Cool for 10 minutes before serving.

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