Traverse City Record-Eagle

October 4, 2012

A pear crisp with a savory-sweet-spicy aroma

For The Associated Press

---- — 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.

Cardamom Cranberry Pear Crisp

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

Servings: 8

For the topping:

½ c. (1 stick) butter, room temperature

½ c. packed brown sugar

¾ c. all-purpose flour

¾ c. oats (see above)

½ t. cinnamon

¼ t. salt

For the filling:

8 pears, peeled, cored and sliced

8-oz. package frozen or fresh cranberries

½ c. packed brown sugar

½ t. ground cardamom

¼ t. salt

2 T. cornstarch

Heat the oven to 400˚ F. Coat a 9-by-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.