Today’s project, Pear and Apple Phyllo Crisp from Oct Living was chosen by Teresa at Homemade Iowa Life.

Sorry about the photo for this. It really did look pretty. This was very simple to make. I could not believe only a few sheets of phyllo were needed. I sprayed the top of my fruit with a little Pam and sprinkled them with sugar and cinnamon which make it look prettier and gave it some extra sweetness.

This was terrific the first day but quickly became mushy, so it’s really something that doesn’t keep well unfortunately. It was delicious though. The crispy phyllo combined with the soft fruit was a nice combo.

1/2 c pecans
1/2 c plain fresh breadcrumbs
1/4 c sugar
1/2 tsp cinnamon
6 sheets frozen phyllo dough 11 1/2 x 15 each thawed
1 stick unsalted butter, melted
2 small firm pears, such as Forelle or Seckel
2 Granny Smith apples, peeled
Preheat oven to 400 with rack in top position Combine pecans, breadcrumbs, sugar and cinnamon
Line baking sheet with parchment and top with 1 phyllo sheet. Brush phyllo with butter all over and sprinkle pecan mix over it. Repeat 4x. Top with remaining sheet and brush with all but 2 tbsp butter.
Slice pears and apples 1/8 inch thick, discard seeds. Arrange in a single layer on phyllo, leaving space between fruit and a 1/4 inch border around the edges.
Brush fruit with reserved 2 tbsp butter. Sprinkle with sugar and dust with additional cinnamon.
Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, 28-32 min. Let cool slightly. Cut into 8 pieces.