Cardamom a treat for the nose as well as the palate

  • By Alison Ladman Associated Press
  • Tuesday, October 30, 2012 6:07pm
  • Life

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:

1/2cup (1 stick) butter, room temperature

1/2cup packed brown sugar

3/4cup all-purpose flour

3/4cup oats (see above)

1/2teaspoon cinnamon

1/4teaspoon salt

For the filling:

8pears, peeled, cored and sliced

18-ounce package frozen or fresh cranberries

1/2cup packed brown sugar

1/2teaspoon ground cardamom

1/4teaspoon salt

2tablespoons 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.

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