Friday, February 1, 2013

Cranberry & Pear Cardamom-Scented Crisp

To wrap up this horrifically hectic week, I decided to bake a warm, comforting dessert: a crisp with winter fruit. And what I had on hand were three kinds of pears (comice, red, and bosc) and some cranberries in the freezer. I scented the crisp with cardamom because I love its earthy, spicy aroma.

3 pears, cored and sliced
1 C frozen cranberries
1/3 C raw sugar
1/3 C flour
1 t ground cardamom

Mix all of the above ingredients together. Toss to coat completely. Press lightly into a buttered baking dish. While preheating the oven to 350 degrees, make the crisp (topping)

6 T butter
1/2 C flour
1/3 C raw sugar
1/2 C rolled oats
1/4 C ground almonds
1/2 t ground cardamom

Mix all of the crisp ingredients together with a pastry cutter. until combined and crumbly. Top the fruit with the crumble and bake until the filling is bubbling and the crisp beginning to brown. It might take 50-55 minutes. Serve immediately, or while still warm.

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