Apple Pear Skillet Dessert with Pecan Coconut Topping
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
- 4 Tbsp. unsalted butter
- 1/2 cup firmly packed light brown sugar
- 2 Tbsp. unbleached all-purpose flour
- 1-1/2 tsp. finely chopped fresh ginger
- Pinch table salt
- 1/2 cup apple butter or applesauce
- 1 Tbs. fresh lemon juice
- 4-5 firm, Honey crisp apples, peeled, cored, and cut into 1/2-inch-thick slices
- 4-5 ripe Bartlett pears, peeled, cored, and cut into 3/4-inch-thick slices
- 3/4 cup coarsely chopped pecans, I used H&D’s mixed nuts—almonds, cashews, hazelnuts, pecans, walnuts
- 1/2 cup firmly packed light brown sugar
- 1/2 cup coconut
- 4 Tbsp. unsalted butter, softened
- 1/2 tsp. ground ginger
- Pinch table 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.