Pear and Apple Phyllo Crisp

We were intrigued by a recipe for pear and apple phyllo crisp spotted on the last page of the October Martha Stewart Living magazine. The recipe’s not online yet, but should be arriving shortly – when the magazine is no longer on newsstands. 

Since the recipe calls for sheets of store-bought frozen phyllo dough it’s pretty quick to throw together. 

After preheating the oven to 400 degrees, you combine ½ cup of chopped pecans, with 1/3 cup plain breadcrumbs, ¼ cup sugar and a ½ teaspoon ground cinnamon. 
 
More after the jump.

Next, line a baking sheet with parchment paper and place the first
thawed phyllo sheet on top. Brush with melted butter and sprinkle with
pecan sugar mixture. Then repeat with another phyllo layer. 

Martha
says to use six sheets of phyllo in total. We only used four. The
amount of the pecan sugar mixture was a little skimpy, we found, to top
two more phyllo layers. In fact I would probably double the amount of
pecan mixture she suggests next time because the pecans, sugar and
cinnamon dusted spots were the most flavorful bites in the finished
crisp and we would prefer to be more heavy-handed with it next time
around. 

When you’ve put the last phyllo layer
on top and brushed with melted butter, you then take sliced apples and
pears and arrange them in a single layer. Brush with more melted butter
and sprinkle with sugar and cinnamon. Bake until golden brown
approximately 30 min (rotating sheet once mid-way during baking). 

The
finished crisp was buttery and not overly sweet and would be great for
brunch, or served after dinner with a scoop of vanilla ice-cream on top.
Now if only the air would turn a little crisp and we could reach for a
sweater.