Cardamom Scented Pear Crisp

A cold front came through Texas. Thank goodness because I was beginning to melt.  When it starts to cool down I start to crave pie or cobbler, basically all things warm and fruit filled. Oh and it’s fall…. so PEARS!

This pear crisp hit the spot.  The natural sweetness of the pears was incredible and the cardamom was perfect with it.  I was a little nervous at first because it smelled strong, but it really was perfect and not at all overpowering.  Mark Bittman got this right so let me pass on his recipe from his Food Matters Cookbook.

Cardamom Scented Pear Crisp

4 Tbsp. unsalted butter, plus more to grease pan
2 Tbsp. canola oil
3/4 c. brown sugar
1/2 c. chopped pecans
1 Tbsp. lemon juice
1 c. rolled oats
1/2 c. whole wheat flour
salt
3 lbs. pears, cored and sliced
1/2 tsp. cardamom

Preheat oven to 400°F. Grease a 8- or 9-inch baking dish with butter or nonstick baking spray. Cream the butter, oil, and sugar with an electric mixer or fork. Stir in the nuts, lemon, oats, flour, and salt until combined and crumbly.

Put the pears in the prepared dish, sprinkle with cardamom, and toss. Crumble the topping over the top. Bake until bubbly and beginning to brown, 30-40 minutes. Serve warm.

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