By ALISON LADMAN By ALISON LADMAN ADVERTISING Associated Press 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
By ALISON LADMAN
Associated Press
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. The differences won’t be tremendous.
CRANBERRY
PEAR CRISP
Start to finish: 1 hour 15 minutes (15 minutes active)
Servings: 8
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
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 F. 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.
Nutrition information 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.
