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Pear Cardamom Crisp

Delicious fruit crisp with pears and cardamom. Warm and a little exotic.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American

Ingredients
  

Filling

  • 8-10 medium pears, peeled and chopped
  • 3 Tablespoons lemon juice, fresh or bottled
  • ¼ cup sugar
  • 2 Tablespoons cornstarch
  • ¼ teaspoon cinnamon

Topping

  • 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

Cardamom Cream

  • 2 cups whipping cream
  • ⅓-½ cup powdered sugar to taste, desired sweetness
  • ¼ teaspoon cardamom, ground
  • 1 teaspoon vanilla extract

Instructions
 

Filling

  • 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.

Topping

  • 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 9x13 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.

Cardamom Cream

  • 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.

The End

  • Let the crisp cool for 10-15 minutes before serving with the cream. It is also delicious with a good vanilla ice cream.

Notes

  • 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.