Use a silicone spatula to stir it gently, turning the butter until it melts completely, and the sugar and honey have combined into a uniform mixture. In a small saucepan, combine the honey, sugar, and butter and begin heating over medium. Plus, the honey adds its signature bite to the sweet flavor, which makes it rich and delicious. There’s no thermometer and no intricate timing. This is one of the easiest ones you will ever make. In fall baked goods, I tend to use a lot of caramel. While this is baking, you can prepare the honey caramel. The topping should also have darkened slightly, and will appear dry. It’s good for there to be a few places where the fruit can vent and bubble.īake for 18-22 minutes, until the fruit filling is bubbling throughout, not just at the edges. Try to distribute it fairly evenly, but don’t worry about it being perfect. Use your fingertips to crumble it into small pieces, as you scatter the topping over the cooked fruit in your skillet. If you pinch a small piece between your fingers, it will hold together briefly, and then crumble. The entire mixture will have the texture of damp sand. When you are done, there should be no dry pockets of oats or flour. Toss the dry ingredients in with the butter, allowing it to coat everything. You can stir with a spoon at the beginning, but then you’ll want to get your hands into the mix to really get it nice and crumbly. Learn more about the different types of fruit bakes. Without them, you’d have a crumble instead, which is still delicious. When baked, these crisp up and add texture. A crisp is defined by the presence of oats in the topping. In a small mixing bowl, whisk together flour, oats, brown sugar, and salt. Then turn off the heat and prepare the crisp topping. Stir, using a silicone spatula, until the butter has fully melted and the fruit is coated in a thick syrup. And the butter will melt and help everything come together.Īdd all of this to your cast iron skillet, and begin heating over medium. Brown sugar, cinnamon, and bourbon provide some extra flavor. Flour helps to thicken the crisp, so it’s not runny. Toss the fruit pieces together with the rest of the filling ingredients.
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You can make crisps with chunks or slices, but I like the texture of dicing in this recipe. Start by washing your fruit, removing the cores and seeds, and cutting them into small chunks. Grab your well-seasoned 10-inch cast iron skillet, and set it aside. While the crisp is baking, make the super easy honey caramel sauce.įirst, preheat your oven and place a rack in the middle. Because it’s made in a skillet, you can start cooking the fruit on the stove, and then transfer it to the oven just to thicken and brown the crisp topping. This entire dish comes together pretty quickly. Equipment: Cast iron skillet, Silicone spatula, Mixing bowl, Whisk, Cooling rack.Fridge: Butter, Heavy cream, Whipped cream.Pantry: Flour, Brown sugar, Oats, Honey, Sugar.You can also order online using Amazon Pantry, or try Amazon Fresh for grocery delivery.
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You can easily find all of the ingredients for this pear and apple crisp at your grocery store. The tender and buttery pears match wonderfully with tart and crisp apples. The flavors play off each other and create depth, each allowing the other to shine more than either would alone.
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After some experimentation and practice, these days I’ll throw four or five fruits together without even blinking.Īfter making this crisp, you’ll be wondering why you aren’t always using two or more fruits in everything.
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APPLE PEAR CRISP HOW TO
I would stick to either apples or pears, but I was never quite sure how to mix them together. When I first started baking with fruit, I was apprehensive about combining two different types in the same dish.