Are you familiar with cardamom? It is a spice from India and Indonesia made from the seeds of several plants. I use it in several of my curry recipes, but it is so good in dessert! Cardamom and pears together are absolute heaven! It doesn’t take a lot, but with the addition of ginger also, this crisp has a very different and exotic, aromatic flavor.
My friend Alyssa discovered this recipe years ago, and we used it as a dessert option for a women’s church group dinner we helped with. It has become one of favorites! We baked and served it in little 1/2 pint canning jars. This can also be baked in ramekins for individual servings. Check out the recipe notes below for instructions.
First peel and cut up the pears. I always do at least 10 even though the recipe says 8-10 because I love pears! Then toss the pears together with the other filling ingredients.
Mix together the dry ingredients for the topping with the butter.
Use your hands to mold the crumble into large flat pieces, covering all the pears with an even and continuous crust.
Bake at 350 degrees for 30 minutes. While it’s baking prep the cream.
Use an electric hand mixer or stand mixer with whisk attachment to whisk the cream till it starts to thicken. Then add the powdered sugar, vanilla and cardamom. Continue to whisk till it reaches a soft, but firm texture.
When the crisp is done and golden brown, remove from oven. Let it cool and set a bit, about 15 minutes, before serving ieht the cardamom cream or vanilla ice cream.
Pear Cardamom Crisp
- 8-10 medium pears, peeled and chopped
- 3 Tablespoons lemon juice, fresh or bottled
- ¼ cup sugar
- 2 Tablespoons cornstarch
- ¼ teaspoon cinnamon
- 1 cup flour
- 1 cup rolled oats, dry
- 1 cup brown sugar
- 1 teaspoon cardamom, ground
- 1 teaspoon ginger, ground
- 1 cup butter, room temperature
- ¼ teaspoon salt
- 2 cups whipping cream
- ⅓-½ cup powdered sugar to taste, desired sweetness
- ¼ teaspoon cardamom, ground
- 1 teaspoon vanilla extract
- Preheat oven to 350°.
- Peel and cut up pears, and place in a medium sized mixing bowl. Add in the other filling ingredients. Stir together till it is all blended, and pears are coated. Set aside.
- Add all the topping ingredients into a mixing bowl. Use a hand mixer, forks or pastry blender to mix it all really well till the butter is holding it all together in a thick crumble.
- Lightly spray with oil or grease a 9×13 baking dish. Pour the pear mix into the prepared dish and spread out.
- Use your hands to shape the topping into large, flat pieces. Place them evenly over the tops of the pears. Use your fingers to smoosh the edges together and make a continuous crust over the pears.
- Bake at 350° for 30 minutes.
- Using a whisk on a stand mixer, or hand mixer, whisk cream till it starts to thicken.
- Add in the powdered sugar, vanilla and cardamom.
- Continue whisking or beating till it reaches desired thickness. I prefer it on the softer side, so it holds together, but isn't too firm.
- Let the crisp cool for 10-15 minutes before serving with the cream. It is also delicious with a good vanilla ice cream.
- We originally served this crisp in little half pint canning jars. Can also bake and serve in ramekins. I think this recipe, as I have adjusted it, will fill about 8 jars or ramekins.
- Lightly spray or grease clean jars. Fill to the top, leaving about a 1/4-inch headspace. Evenly cover the top of each jar with the crumble topping.
- Place on a baking sheet and bake at 350 degrees for 25-30 minutes.