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.
|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|
Preheat the oven to 375.
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.
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.
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.
Bake for 40-45 minutes or until the fruit filling is thick and bubbling and the crumble topping begins to brown.
Cool for 10 minutes before serving.
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