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

Topping Ingredients

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

Procedure

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. 

Filling Ingredients

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

Procedure

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.