Mark Bittmans Skillet Pear Crisp
Skillet Pear Crisp, Makes 4 to 6 servings Time 15 to 20 min. 6 tbsp. 34 stick butter 12 cup chopped walnuts or pecans 1 tsp. grated lemon zest 12 cup rolled oats 14 cup shredded unsweetened coconut 13 cup packed brown sugar 12 tsp. cinnamon Salt 2 lb. pears, unpeeled but trimmed, cored and chopped, 1. Put 5 tbsp. butter in large skillet over low heat. When butter is melted, add nuts, lemon zest, oats, coconut, packed brown sugar, cinnamon and a pinch of salt toss to coat. Cook, stirring frequently, until topping is golden and crisp, 6 to 8 min. Remove from the pan no need to wipe it out. The topping can be made ahead and stored in an airtight container up to a day or so in advance., 2. Put 1 tbsp. butter in the skillet over medium heat. When it's melted, add fruit and cook, stirring occasionally until pears are soft but not mushy, 5 to 6 min. Scatter the topping over the warm fruit and serve. This recipe can be made with any fruit you like, including berries, apples and mangoes. Adjust cooking time based on firmness of the fruit., -Recipe adapted from How to Cook Everything Fast Houghton Mifflin Harcourt