Servings: 6 to 8
Any kind of sweet-tart apple will work well in this cobbler; I like Braeburn and Cortland. For the pears, try Anjou or Bartlett, two of my favorite pears for baking.
Melt the butter in a 10-inch ovenproof skillet (8- to 10-cup capacity) over medium-low heat. Add the brown sugar, flour, ginger, and salt; cook, stirring and smearing with a rubber spatula, until the sugar is melted and the mixture is smooth, about 1 minute. Whisking constantly, add the applejack and lemon juice and cook until boiling, about 2 minutes.
Reduce the heat to low and add the apples. Cook, stirring gently, until just barely tender, about 4 minutes. Add the pears and gently toss until coated and hot, about 3 minutes. Remove from the heat.
Make Ahead Tips
You can make the topping store it in the freezer (in a zip-top plastic bag) for up to 3 months.
Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron.
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I did not use pears, only apples. I used Pink lady apples I'm not a fan of tart apples. I want to try this recipe with Honey Crisp Apples. I added cinnamon to the apple mixture, and I added more pecans to the topping mixture. I would also like to add golden raisins to the apples.
Had some apples and pears I wanted to use so I decided to try this. Very easy. Had very good flavor. I prepared it in a stainless steel pan and came out of the oven tender with a crisp topping at 25 minutes. I used Bartlett pears and Granny Smith and Crispin apples. In preparing this again I would transfer the hot fruit from the skillet to a casserole dish and then top with the topping and bake. I served it warm with ice cream. It was delicious. I only gave it 4 stars because unless you eat the entire cobbler you lose the crisp topping when transferring to another dish for later.
Yum! Initially I was not sure of the ginger but tried it anyway. So glad I did! The ginger in this recipe sets it apart and takes the crisp to a new level. I used 6 C of cortland apples as no pears were on hand. Added 2 T Calvados & 1 T Ginger Liqueur along with the 1/2 C of apple cider. Took this to a friends house who was serving Beef Sukiyaki. The ginger added an asian flair and everyone loved the crisp. My reason for 4 stars is that the topping sightly burned on the top at the 400 degrees for 23 minutes of cooking. Will definitely make the crisp again.
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