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Cardamom a treat for the nose as well as the palate

  • Cardamom Cranberry Pear Crisp has a sweet-spicy flavor.

    Matthew Mead / Associated Press

    Cardamom Cranberry Pear Crisp has a sweet-spicy flavor.

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By Alison Ladman
Associated Press
Published:
  • Cardamom Cranberry Pear Crisp has a sweet-spicy flavor.

    Matthew Mead / Associated Press

    Cardamom Cranberry Pear Crisp has a sweet-spicy flavor.

Ground cardamom gives this simple fall-friendly crisp a sweet-spicy flavor that you will smell as much as taste. Don't worry too much about which type of oats to use in a recipe such as this. Though we prefer old-fashioned rolled oats, feel free to use the "quick" variety if that's what you happen to have.
Cardamom cranberry pear crisp
For the topping:
1/2 cup (1 stick) butter, room temperature
1/2 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup oats (see above)
1/2 teaspoon cinnamon
1/4 teaspoon salt
For the filling:
8 pears, peeled, cored and sliced
1 8-ounce package frozen or fresh cranberries
1/2 cup packed brown sugar
1/2 teaspoon ground cardamom
1/4 teaspoon salt
2 tablespoons cornstarch
Heat the oven to 400 degrees. Coat a 9-by-9-inch pan with cooking spray.
To make the topping, in a medium bowl use an electric mixer to beat together the butter and brown sugar until creamy. Add the flour, oats, cinnamon and salt. Stir together until the mixture just forms moistened crumbs and small clumps. Set aside.
To make the filling, in a medium bowl, toss together the pears, cranberries, brown sugar, cardamom, salt and cornstarch. Spread the mixture evenly into the prepared pan. Sprinkle the topping evenly over the filling. Bake for about 1 hour, or until the pears are tender and bubbling and the topping is well browned.
Makes 8 servings. Per serving: 400 calories; 110 calories from fat (28 percent of total calories); 12 g fat (7 g saturated; 0 g trans fats); 30 mg cholesterol; 74 g carbohydrate; 8 g fiber; 47 g sugar; 3 g protein; 130 mg sodium.
Story tags » Cooking

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