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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cardamom Cranberry Pear Crisp Recipe

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This recipe for Cardamom Cranberry Pear Crisp is from The Fenstermaker-King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Topping:
1/2 cup (1 stick) butter, room temperature
1/2 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup oats (see below)
1/2 tsp cinnamon
1/4 tsp salt
For the Filling:
8 pears, peeled, cored and sliced
8-oz package frozen or fresh cranberries
1/2 cup packed brown sugar
1/2 tsp ground cardamom
1/4 tsp salt
2 Tbsp cornstarch
Directions:
Directions:
Heat the oven to 400ºF. Coat a 9 x 9-inch pan with cooking spray.

To make the topping, in a medium 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 make the filling, in a medium 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.
Personal Notes:
Personal Notes:
Total Time: 1 hour 15 minutes. Serves 8.

Note: Ground cardamom gives this simple fall-friendly crisp a sweet-spicy flavor that you will smell as much as taste. Don't worry too much about which type of oats to use in a recipe such as this. Though 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.

 

 

 

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