Adapted from FineCooking.com. I used Harry & David’s Bartlett Pears and Honey Crisp Apples. You can make the topping and store it in the freezer (in a zip-top plastic bag) for up to 3 months.
Ingredients
4Tbsp.unsalted butter
1/2cupfirmly packed light brown sugar
2Tbsp.unbleached all-purpose flour
1-1/2tsp.finely chopped fresh ginger
Pinchtable salt
1/2cupapple butter or applesauce
1Tbs.fresh lemon juice
4-5firm, Honey crisp apples, peeled, cored, and cut into 1/2-inch-thick slices
4-5ripe Bartlett pears, peeled, cored, and cut into 3/4-inch-thick slices
3/4cupcoarsely chopped pecans, I used H&D’s mixed nuts—almonds, cashews, hazelnuts, pecans, walnuts
1/2cupfirmly packed light brown sugar
1/2cupcoconut
4Tbsp.unsalted butter, softened
1/2tsp.ground ginger
Pinchtable salt
Instructions
Heat the oven to 400°F.
Gently combine the topping ingredients: Pecans, brown sugar, coconut, butter, ground ginger, and salt. Set aside while you prepare the filling.
Melt 4 Tbsp. butter in a 12-inch ovenproof skillet over medium-low heat. Add the brown sugar, flour, fresh chopped ginger, and salt; cook, stirring, until the sugar is melted and the mixture is smooth for a few minutes. Whisking constantly, add the apple butter (or applesauce) and lemon juice and cook until boiling, about 2 minutes.
Reduce the heat to low and add the apples. Cook, stirring gently, until just barely tender, about 4 minutes. Add the pears and gently toss until coated and hot, about 3 minutes. Remove from the heat.
Sprinkle the topping evenly over the fruit. Bake until the fruit is very tender and the topping is browned, 25 to 35 minutes. Let sit for about 10 minutes to allow the juice to settle and thicken before serving.