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    Skillet Fruit Crisp

    clock-icon35 minutes
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    Author
    Pixicook editorial team

    A warm dessert that combines sweet fruit with a crunchy topping, perfect for a cozy night in.

    Ingredients for Skillet Fruit Crisp

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Unsalted Butter, softened

    tablespoons

    Substitute chevron-down

    Sliced Apples Or Pears, fresh

    0 lb

    Substitute chevron-down

    White Sugar

    cups

    Substitute chevron-down

    Brown Sugar, packed

    cups

    Substitute chevron-down

    All Purpose Flour

    cups

    Substitute chevron-down

    Ground cinnamon

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Toasted Pepitas Or Coarsely Chopped Nuts, toasted

    cups

    Substitute chevron-down

    How to Make Skillet Fruit Crisp

    1. Brown the Butter

    In a 10-inch ovenproof skillet, melt 2 tablespoons of unsalted butter over medium heat. Stir occasionally and watch for the butter to turn a golden-brown color with a nutty aroma.

    2. Cook the Fruit

    Add 2 pounds of sliced apples or pears to the skillet, along with 2 tablespoons of white sugar. Cook for about 10 minutes, stirring occasionally, until the fruit softens and the juices start to evaporate.

    3. Prepare the Topping

    In a medium bowl, combine 2/3 cup of all-purpose flour, 1/2 cup of white sugar, 1/4 cup of packed brown sugar, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Work in 6 tablespoons of softened unsalted butter until the mixture resembles coarse crumbs. Stir in 3/4 cup of toasted pepitas or coarsely chopped nuts.

    4. Assemble and Bake

    Crumble the prepared topping over the cooked fruit in the skillet. Bake in the preheated oven at 400 degrees Fahrenheit for 10 to 15 minutes or until the topping is golden and crispy.

    5. Serve

    Remove the skillet from the oven and let it cool slightly. Serve the fruit crisp warm or at room temperature, optionally with a scoop of vanilla ice cream.

    Pitfalls and tips

    Choose the Right Fruits

    Opt for firm, ripe fruits that can hold up well during cooking, such as apples, pears, peaches, berries, or a mix. Avoid overly juicy fruits, as they can make the crisp soggy.

    Preheat Your Skillet

    Begin by preheating your skillet on the stove to help the fruit start cooking immediately once added and ensure an even bake. Consider a cast iron skillet for its excellent heat retention and distribution.

    Thicken the Filling

    Toss the fruit with a bit of cornstarch or flour before cooking. This helps to thicken the juices released during cooking and prevents a runny crisp.

    Butter Consistency

    Use cold, cubed butter to achieve a crumbly texture. Incorporating melted or softened butter will make the topping soggy rather than crisp.

    Balance Sweetness and Acidity

    Use a combination of sweet and tart fruits to create a more complex flavor profile. For instance, pair sweet peaches with tart raspberries.


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