Cardamom Pear Crisp
Warm baked pears are topped with crunchy cardamom oat crisp and finished with vanilla ice cream.
Ingredients
Cardamom Oat Crisp Topping
- 1/4 cup rolled oats
- 1/2 cup oat flour (I create my own by grinding rolled oats in my food processor or blender)
- 1/4 cup almond meal or almond flour
- 4 tbsp dark brown sugar
- 4 tbsp sugar
- 1/8 tsp freshly ground cardamom from about 2-3 pods I grind mine in a coffee maker
- 4 tbsp cold unsalted butter cubed
Cardamom Pear Filling
- 1 tbsp unsalted butter
- 5 pears peeled and sliced into ¼ inch thick slices (I used an mixture of Bartlett, Bosc, and Comice pears to get a combination of soft, crisp, and sweet)
- 2 tbsp dark brown sugar
- 1/4 tsp freshly ground cardamom from 4-6 pods
- 2 tsp corn starch
- 1/4 tsp vanilla extract
- Pinch of salt
- 1 Juice of lemon
Instructions
Cardamom Oat Crisp Topping
- Preheat the oven to 375°F.
- For the crisp topping: Combine the rolled oats, oat flour, almond meal, dark brown sugar, sugar, and ground cardamom in a medium mixing bowl.
- Add the cubed butter and use your hands to combine until the butter is no bigger than the size of a pea and parts of the crumble clump together when pinched. Set aside.
Cardamom Pear Filling
- Melt the butter in a large cast-iron skillet over medium heat.
- Add the sliced pears, dark brown sugar, ground cardamom, corn starch, vanilla extract, lemon juice, and salt to the melted butter in the cast-iron skillet, tossing to evenly combine.
- Cook over medium heat, stirring, until the pears begin to soften, about 5-7 minutes.
- Evenly sprinkle the clumpy crumble over the top of the pears and put the skillet in the pre-heated oven for 25-30 minutes, or until the pears are soft and the topping is golden brown. Don't worry if the topping looks moist when it first comes out of the oven, as it cools, it will crisp up!
- Remove from the oven and let cool for 5 minutes before serving. Top with ice cream!
Notes
Oats and oat flour star in the wonderfully scented Cardamom Pear Crisp recipe on Grains Food Foundation from blogger Sarah at Snixy Kitchen. Serve with ice cream and enjoy.
A California girl married to a Texas boy, Sarah creates recipes with fresh, local ingredients to tell her life stories – when she is not writing her dissertation.
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