Lemon Cardamon Pear Crisp
I hope you’re not tired of pear recipes yet, because I still have a couple beauties I want to share with you. I tried browning the butter for this crisp and I liked the taste of it, but it does change the texture of the topping. If you want your crisp to be more like the traditional crisp topping, skip browning the butter and just cut the cold butter into the topping. The crisp will still taste wonderful.
My “gift pears” are all gone and the trees are bare now, but I’m thinking maybe I should go buy some more pears because I’m not quite finished with my pear obsession. There are still some ideas floating about in my head for more fun things to do with pears that I think I maybe ought to try. What do you think? Would you like to see more pear recipes?
- 4 - 5 cups of ripe pears, peeled, cored & chopped
- zest and juice of 1 fresh lemon
- 1 teaspoon cornstarch
- 1 Tablespoon flour
- 1/4 teaspoon cardamom
- 1/2 teapoon pure vanilla extract
- 1/4 cup butter
- 1/3 cup packed brown sugar
- 1/2 cup old fashioned oatmeal
- 1/4 cup whole wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- Preheat oven to 350 F. Peel, core and chop the pears, then toss with the lemon juice, lemon peel, cornstarch, 1 Tablespoon flour, vanilla and cardamom. (You can add a bit of sugar to the pears if you like, but my pears were quite sweet enough on their own.) Set the pears aside.
- In a cast iron skillet (or a small saucepan), melt the butter over medium low heat and cook until browned, swirling occasionally. I'm not sure exactly how long this took, but it seemed about 5 minutes or so.
- While the butter is browning, mix together the brown sugar, oats, whole wheat flour, salt and spices in a small mixing bowl. Pour the browned butter over the oat mixture and mix it in till everything is moistened and well mixed.
- Pour the pears into the cast iron skillet, then sprinkle the oat crumble over top. Bake at 350 for about 45 minutes or until nicely browned on top.
You can use 2 Tablespoons quick cooking tapioca in place of the flour and cornstarch.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Tuesday’s Table, Tapas Tuesday Happy Hour, Wonderful Food Wednesday, Wine’d Down Wednesday, Full Plate Thursday, Thursday’s Treasures, Scrumptious Sunday, Weekend Potluck, Inspiration Monday, Munching Monday, Desserts Only Link Party and What to Do Weekends.