Lunch: Skillet-Baked Pear-and-Apple Crisp

Perfect in the fall, when apples and pears are at their best, this cinnamon-spiced crisp brings together a flawless blend of smooth, tart, and spicy seasonal flavors. If you prefer, swap out the Cognac here for bourbon.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Skillet-Baked Pear-and-Apple Crisp

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 c. light brown sugar
1 c. all-purpose flour
1/4 c. pecans
2 tsp. ground cinnamon
1 stick unsalted butter

Instructions

Preheat the oven to 350 degrees Fand 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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