Smoked Pear-Apple Crisp with Bacon Brown Sugar Crumble
Few things go better with apples than pork and we all know that the best form of pork is bacon – so why not let what wants to be together come together? This is a great fall desert when apples and pears are at their peak.
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1 hr 15 min
1 hr 15 min
- ½ stick Unsalted Butter, cut into ¼ inch pieces
- 4 Braeburn Apples, peeled, cored and cut into ¼-inch slices
- 3 Comice Pears, peeled, cored and cut into ¼-inch slices
- ½ teaspoon Ground Cinnamon
- 6 Tablespoons Granulated Sugar
- 3 Tablespoons Pear Brandy
- 1 Tablespoon Grand Marnier
- 10 slices Apple Wood Smoked Bacon, cut into 1-inch pieces
- ½ cup Light Brown Sugar, tightly packed
- ½ cup All-Purpose Flour
- 4 Tablespoons Granulated Sugar
- 1 stick Unsalted Butter, cut into ¼-inch pieces
- ¾ cup Pecans, toasted
- Preheat grill to 350° to 400° (medium-high).
- Toast the pecans on the grill by spreading them out on a small cookie sheet and baking for 10-15 minutes, stirring occasionally.
- In a medium cast iron skillet, melt ½ stick of butter and add the apples, pears, cinnamon & sugar and cook over medium heat. Bring the mixture to a boil and reduce heat to medium-low and simmer, stirring occasionally, until the apples and pears are tender. About 7 minutes.
- Butter a disposable ½ aluminum hotel pan.
- Remove apple-pear mixture from the heat and add brandy and Grand Marnier. Stir to mix then add to the buttered aluminum pan.
- In a medium cast iron skillet, cook the bacon pieces over low-medium heat. Transfer the cooked bacon to a paper towel to drain. Drain the bacon grease from the skillet and return the bacon to the skillet and sprinkle with 4 Tbsp. brown sugar. Cook until the sugar has coated the bacon, about 3 minutes. Transfer the bacon to a cutting board and chop bacon into bits.
- In a bowl, combine the flour, granulated sugar and remaining brown sugar. Add the butter and mix together with a fork until crumbly. Stir in the pecans and half of the bacon. Sprinkle the topping over the apple-pear mixture. Sprinkle the remaining bacon over the top.
- Place the crisp on the grill and cover to back until the top is lightly browned, about 30 minutes. Let cool and serve warm with a scoop of vanilla ice cream.
- To really take this desert to the next level serve it with bacon ice cream or gelato.
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