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A pear crisp with a savory-sweet-spicy aroma

By Alison Ladman
Saturday, Oct. 6, 2012, 9:00 p.m.
 

Ground cardamom gives this simple fall-friendly crisp a sweet-spicy flavor that you will smell as much as taste.

Note: Don't worry too much about which type of oats to use in a recipe such as this.

Although we prefer old-fashioned rolled oats, feel free to use the “quick” variety, if that's what you happen to have. The differences won't be tremendous.

Alison Ladman is a contributing writer for the Associated Press.

Cardamom Cranberry Pear Crisp

Start to finish: 1 hour 15 minutes (15 minutes active)

For the topping:

Nonstick baking spray

12 cup (1 stick) butter, room temperature

12 cup firmly packed brown sugar

34 cup all-purpose flour

34 cup oats (see note)

12 teaspoon cinnamon

14 teaspoon salt

For the filling:

8 medium-size pears, peeled, cored and sliced

8-ounce package frozen or fresh cranberries

12 cup firmly packed brown sugar

12 teaspoon ground cardamom

14 teaspoon salt

2 tablespoons cornstarch

Heat the oven to 400 degrees. Coat a 9-by-9-inch pan with nonstick baking spray.

To prepare the topping: In a medium-size bowl, use an electric mixer to beat together the butter and brown sugar until creamy. Add the flour, oats, cinnamon and salt. Stir together until the mixture just forms moistened crumbs and small clumps. Set aside.

To prepare the filling: In a medium-size bowl, toss together the pears, cranberries, brown sugar, cardamom, salt and cornstarch. Spread the mixture evenly into the prepared pan. Sprinkle the topping evenly over the filling. Bake for about 1 hour, or until the pears are tender and bubbling, and the topping is well-browned.

Makes 8 servings.

 

 
 


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