Fall Fruit Cast Iron Crisp
David Guas, Chef/Owner, Bayou Bakery, Coffee Bar & Eatery [Arlington, VA]
This recipe is built for “Joan” the 12-inch Butter Pat Industries Cast Iron Pan
8 ounces Light Brown Sugar
1.5 tablespoons All-Purpose Flour
1.5 teaspoons Kosher salt
1.5 ounces Butter, cold, cubed
4 ounces Pecan Pieces, lightly toasted, cooled
Set your oven for 350 degrees Fahrenheit. Using room temperature butter, 2 to 3 tablespoons, brush the inside of a 12-inch cast iron pan and reserve.
With a food processor, combine the sugar, flour, salt, and cooled pecans, and pulse a few times. Then add the cold cubed butter. Pulse until the mix is coarse, but not too lumpy. Transfer into a bowl and reserve in refrigerator until ready to bake.
1.5 pounds Branburn or Honeycrisp Apples, peeled, cored, sliced 1/8-inch thick
1.5 pounds Bartlett Pears, fairly firm, peeled, cored, sliced 1/8-inch thick
2 tablespoons Lemon Juice, fresh
.25 cups Light brown sugar
1 teaspoon Cinnamon, ground
1 teaspoon Nutmeg, freshly grated
3 tablespoons Honey, Wildflower or tupelo
2 tablespoons Barrel Aged Corn Liquor - Bourbon
1.5 tablespoons Tapioca Flour or Cornstarch
In a large mixing bowl, combine the apples and pears and all other remaining ingredients and gently toss together until everything is evenly mixed. Transfer the mixture into buttered cast iron pan. Sprinkle the chilled reserved topping over the fruit mixture. Bake the pan in the center of your oven for approximately an hour. The fruit should be bubbling and the crumble should be nicely browned. Remove the crisp from the oven and allow to cool for 20-30 minutes before serving.