This rustic Pear Walnut Crisp made in a cast-iron skillet is quite the show stopper. Serve with a scoop of vanilla ice cream on top and prepare to be amazed at the delightful taste.
Prep Time 25 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 10
Ingredients
For the filling
2tablespoonsunsalted butter, softened
2pounds(907g)pears, peeled, cored, and cut into wedges, about 5 medium
2tablespoonslemon juice
1 ½cups(168g)chopped walnuts
½cup(105g)light brown sugar, packed
¼cup(50g)granulated sugar
½teaspoonsalt
½teaspoonground cinnamon
For the topping
1cup(130g)all-purpose flour
⅔cups(140g)light brown sugar, packed
½teaspoonsalt
½cup(113g)unsalted butter, cold & cut into pieces
Instructions
Make the filling
Preheat the oven to 350ºF. Generously grease the bottom and sides of a 10-inch cast-iron skillet with the butter.
In a large bowl, toss the pears with lemon juice. Add the walnuts, sugars, salt, and cinnamon. Toss to coat. Transfer to the prepared skillet.
Make the topping
In a medium bowl, whisk the flour, brown sugar, and salt together. Use a pastry cutter or the tines of a fork to cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the pear mixture.
Bake for 40 to 50 minutes, or until the topping is golden brown and the juices are thick and bubbly.
The crisp can be made a day ahead. Store in an airtight container at room temperature.
Notes
Pears: Use any variety of pear you like. I used a combination of Bartlett and Bosc pears.
Make ahead tips
This pear crisp can be made a day ahead. Just store in an airtight container at room temperature.
Cover leftovers tightly and store at room temperature for 1 day or in the refrigerator for 2-3 days.
Just before serving, pop it in the oven at 350ºF until it's heated through. You can also reheat individual servings in the microwave.