Skillet fruit crisp (Cazuela de frutas empolvoronadas) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 304) by Rick Bayless and Deann Groen Bayless

  • apples
  • Mexican cinnamon
  • Show all ingredients...

  • EYB Comments

    Can substitute pears for apples; roasted nuts of your choice for pumpkin seeds; and ground cinnamon for Mexican cinnamon. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pears for apples; roasted nuts of your choice for pumpkin seeds; and ground cinnamon for Mexican cinnamon. See recipe for variations.

  • westminstr on October 06, 2014

    Made with a bunch of peaches/nectarines that were too mushy to eat out of hand. No butter in the house so subbed a combo of coconut and olive oil. Also cut back on the sugar a bit (just 1 tb to caramelize the fruit, and cut the white sugar back to 1/4 cup, but added a little extra brown sugar). It was still quite sweet, I think I could cut back even more. I liked the pumpkin seeds very much and would like to try with apples and butter as written.

  • JKDLady on April 30, 2014

    Fast, good, and easy.

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