Pear and Apple Crisp with Honey Caramel
Sweet pears and tart apples combine forces in this fall breakfast or dessert treat, topped with a caramel sauce made with honey.
Servings 10 people
Calories 291kcal
Ingredients
Apple & Pear Filling
- 3-4 Apples cored and diced into ¾-inch pieces; I used Cortland apples
- 3-4 Pears ripe but firm, seeded, and diced into ¾-inch pieces
- ¼ Cup All Purpose Flour
- ¼ Cup Brown Sugar
- ½ Tbsp Cinnamon
- 2 Tbsp Unsalted Butter
- 2 Tbsp Bourbon
Crisp Topping
- ½ Cup All Purpose Flour
- ½ cup Quick Oats
- ¼ Cup Brown Sugar
- ½ tsp Salt
- 2 Tbsp Unsalted Butter
Honey Caramel
- ¼ Cup Honey
- ¼ Cup Sugar
- ¼ Cup Butter
- 1/4 Cup Heavy Cream
- pinch Salt
- Whipped Cream optional, for serving
Instructions
- Preheat the oven to 375°F with a rack in the middle.
- Toss together the apples and pears with all of the ingredients for the filling, and place in a cast iron pan. Cook over medium heat, stirring until the fruit is coated. Then cover, and let cook for another 5-6 minutes, until the apples are fork tender.
- In a medium mixing bowl, whisk together the flour, oats, brown sugar, and salt until combined. Add in the melted butter and stir until the dry ingredients are coated and have the texture of crumbly sand. Using your hands, distribute the topping evenly over the fruit, crumbling large pieces.Crisp: Whisk dry, mix in butter, top filling; Bake 375 for 18-22 min until bubbling throughout and lightly browned crisp
- Bake for 18-22 minutes until the filling is bubbling throughout, and the crisp is lightly browned. Place the entire pan on a rack to cool slightly.
- While the crisp is baking, make the caramel. In a small saucepan, combine the butter, sugar, and honey. Cook over medium heat, stirring until the butter is melted and everything is combined.
- Let the mixture bubble for 3-4 minutes, and then remove it from the heat, and add in the cream, carefully as it may seize and bubbe violently. Stir until the caramel is smooth, and then add salt as desired.
- Serve scoops of the crisp topped with drizzle of caramel and whipped cream or some vanilla ice cream. Store the crisp covered at room temperature for 2-3 days and reheat individual scoops to serve. Store the caramel covered in the fridge for 1-2 weeks, and microwave in ten-second increments until you reach the desired consistency.