Apple Pear Phyllo Crisp

(recipe adapted from Martha Stewart Living]

  • 1/2 cup toasted pecans, finely chopped
  • 1/4 cup plain fresh bread crumbs
  • 1/2 cup sugar, plus more for sprinkling
  • 1/2 teaspoon ground cinnamon, plus more for dusting
  • 7 sheets frozen phyllo dough, thawed
  • 1 stick unsalted butter, melted
  • 2 pears, peeled
  • 2 granny smith apples, peeled

Preheat oven to 400° F, with a rack in the top position.

Combine the walnuts, breadcrumbs, sugar and cinnamon in a bowl & set aside.

Line a baking sheet with parchment paper and top with 1 phyllo sheet. Brush the phyllo with butter and add another phyllo sheet on top. Brush with butter and sprinkle with some of the nut mixture. Repeat 4 times. Add one additional layer on top and brush with butter.

Cut the the pears and apples into slices 1/8 inch thick and discard the seeds. Top the sliced fruit on top of the final layer of phyllo dough. Brush the fruit with the remaining butter, sprinkle with sugar and dust with cinnamon.

Bake, rotating the baking sheet halfway through, until the phyllo is golden brown and the fruit is soft, about 20 to 25 minutes. Let cool slightly before cutting

Shutterbean Notes:

*I ended up using 1 1/2 pears & 1 apple because I used my mandolin and it sliced them pretty thin!

*A pizza cutter works really well to cut your crisp!