Pear-Bourbon Skillet Crisp in Cast Iron

Baked in a cast-iron fry pan with a bourbon-scented pear filling and a buttery-crisp topping, this simple dessert may well become a favorite.

Pear-Bourbon Skillet Crisp


Unsalted butter for greasing

For the filling:
  • 6 firm, ripe pears, peeled, cored and cut into wedges
  • 3 Tbs. good-quality bourbon
  • 3 Tbs. granulated sugar
  • 3 Tbs. firmly packed light brown sugar
  • 2 Tbs. all-purpose flour
  • 1/2 tsp. ground cinnamon
Team Mack and Mike

For the topping:
  • 6 Tbs. (3/4 stick) ) unsalted butter, melted and cooled
  • 1/2 tsp. vanilla extract
  • 3/4 cup  all-purpose flour
  • 3/4 cup  rolled oats
  • 2/3 cup  firmly packed light brown sugar
  • 1/2 tsp. salt
  • Vanilla ice cream for serving
Canvas available in The Studio


1. Preheat an oven to 375°F Generously butter a 10-inch  cast-iron fry pan.

2. To make the filling, in a large bowl, stir together the pears and bourbon. Let stand for 30 minutes. In another bowl, stir together the sugars, flour and cinnamon. Add to the pear mixture and stir until evenly coated. Add the pear filling to the prepared pan.

3. To make the topping, in a bowl, stir together the melted butter and vanilla. In another bowl, using a fork, stir together the flour, oats, brown sugar and salt. Add the butter mixture and stir until evenly blended and crumbly. Sprinkle the topping over the pears.

4. Bake until the pears are tender and bubbly and the topping is crisp and brown, about 30 minutes.
Our Outside kitchen

Any thing cast iron can also be done in the wood fired oven , in half the time.Let cool slightly before serving. Serve with scoops of ice cream, if desired. Serves 6.
Dutch Oven

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