Skillet Pear Crisp

I know I often mention how I bring food over to share with the neighbors.  Well, that's not a one way street...they bring me food, too! Hooray for food-bringing neighbors!  Usually it's a gorgeous mushroom they've foraged or some game they've hunted or some fruit or veggie from a relative who grows tons and always organically, I might add.  This is all aside from the open invitation to their garden goodies.  Yes indeedy...I have some amazing neighbors.  I will overlook the fact that they throw their verdolagas into the compost.  A few weeks ago, they offered up an overflowing bag of pears.  I should say they asked me if I'd like some.  Ummm....how many times do I have to tell  you to stop asking...I will ALWAYS say yes.  Just unload all the food you want on me.  I promise I won't turn it away!  One of their relatives has six pear trees on his land and doesn't eat ANY of the fruit they bear.  What a shame.  The upside is that I was gifted with some of the beautiful, imperfect, bug-holed (ie. organic, un-sprayed...and no spray is good...hence, beautiful in my eyes) yellow pears!

Skillet Pear Crisp

from Mexican Everyday by Rick Bayless

serves 6

4 oz. unsalted butter, softened (and divided)

2 pounds pears, cored and peeled (if desired...I didn't desire), cut into ½" slices

 ½ c. plus 2 Tbs. white sugar (divided)

2/3 c. whole wheat flour

½ c. packed dark brown sugar

½ tsp. ground Mexican canela (cinnamon)

½ tsp. salt

¾ c. (3 oz.) toasted pepitas (pumpkin seeds)

Preheat oven to 400° F.  Set a 10" skillet w/ ovenproof handle over medium heat and add 2 tablespoons of the butter.  When it begins to brown, add the fruit.  Sprinkle with 2 tablespoons of of the white sugar.  Cook, stirring regularly, until fruit is soft and most of juice as evaporated and it's beginning to brown, ~10 minutes.

While fruit is cooking, stir together flour, remaining white sugar, brown sugar, cinnamon and salt in a medium bowl.  Add remaining butter, working in until homogeneous mixture is formed.  With a spoon, stir in pepitas.

Crumble the streusel topping evenly over cooked fruit mixture.  Slide skillet into oven and cook for 10-15 minutes, until topping is crispy.  Serve warm or at room temperature.

...and yes, I did return the favor by dishing some up and bringing it back to my neighbors.  Hopefully that's incentive enough to keep them offering up good bounty!

I am sending this to GYO #46 (Grow Your Own), which is being hosted by MomGateway this month.