In the fall, James Boyce picks the apples and pears for this cinnamon-spiced crisp right behind the restaurant. With Kentucky bourbon country only five hours north, he occasionally swaps out the Cognac here for bourbon.
This recipe includes superfoods such as:
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Get it now →1 cup light brown sugar
1 cup all-purpose flour
1/4 cup pecans
2 teaspoons ground cinnamon
1 stick unsalted butter, cut into cubes
1 1/2 pounds Granny Smith apples, peeled, cored and thinly sliced
1 1/2 pounds firm Bartlett pears, peeled, cored and thinly sliced
3/4 cup dried currants
1/4 cup light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup honey
2 tablespoons Cognac
Vanilla ice cream, for serving
Preheat the oven to 350 ° and butter a 12-inch cast-iron skillet.
In a food processor, combine the sugar with the flour, pecans and cinnamon. Add the butter and pulse until the mixture is fine. Transfer the topping to a bowl and press into clumps.
In a large bowl, combine the apples and pears with the currants, sugar, cinnamon, cardamom, honey and Cognac and stir until the sugar is dissolved. Spread the fruit in the skillet and scatter the topping over the fruit.
Bake the crisp in the center of the oven for about 1 hour, until the fruit is bubbling and the topping is browned. Let cool for 20 minutes before serving with ice cream.
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Get it now →Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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