This is a great fruit dish in the autumn, when the apples and pears are at their peak. Make it a few hours ahead of time, if you like, and leave it at room temperature until ready to serve. You may want to heat it briefly in a 300°F oven before serving. Choose a tart apple, such as Granny Smith, or any good local apple. This could be served as a side dish, as a starter, or even as dessert!

　　

Ingredients

serves 4 to 6

　　6 tablespoons unsalted butter

　　1/2 cup packed light brown sugar

　　1/4 teaspoon ground cinnamon

　　1/2 teaspoon kosher salt

　　3 tart apples, peeled, cored, and halved lengthwise

　　3 pears, peeled, cored, and halved lengthwise

　　1/2 cup soft bread crumbs

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Melt 4 tablespoons of the butter in a small saucepan over medium heat. When the butter is melted, add the brown sugar, cinnamon, and salt.

　　

Step 3

Place the remaining 2 tablespoons butter in a 9- or 10-inch pie plate and let it melt in the oven for about 5 minutes. Remove the plate from the oven and arrange the fruit cut side down in the bottom. Evenly distribute the brown sugar mixture over the apples and pears. Sprinkle with the bread crumbs.

　　

Step 4

Return the pie plate to the oven and bake for 25 minutes, or until the fruit is soft when pierced with a fork. Serve hot.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.