Mark Bittman’s Skillet Pear Crisp

Skillet Pear Crisp

Makes 4 to 6 servings
Time: 15 to 20 min.

6 tbsp. (3⁄4 stick) butter
1⁄2 cup chopped
walnuts or pecans
1 tsp. grated lemon zest
1⁄2 cup rolled oats
1⁄4 cup shredded unsweetened coconut
1⁄3 cup packed brown sugar
1⁄2 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)