Pear Apple Crisp

 

Untold years ago, I went through as many recipe clippings for fruit crisps that I could find. I made up a big chart to compare them, then consolidated them into a sort of grand unified fruit crisp formula. I used that formula to generate the recipe for this Apple and Cranberry Crisp. I was so happy with that recipe, I didn’t really feel the need to try much else for a long time.

That’s silly, though, since there are so many other flavors that need to be celebrated. And so, this weekend, I made a pear and apple crisp. I had done this before, but never really quantified things to publish. I love the flavor of apples and pears together, which is influenced heavily by the pears. The apples provide a little more structure, however, both in texture and, somehow, in flavor. They bring an almost neutral fruitiness and keep the pears from getting too cloying.

I had to add cardamom to both the topping mixture and the fruit mixture for this version of fall fruit crisp. I adore it with pears, and its slightly peppery warmth makes a cold night’s dessert special. I kept some cinnamon in there, too, and I think it mellows the cardamom while still allowing it to enhance the pears.

 

You could certainly do many other things with this basic fruit crisp formula. I really like walnuts in the topping, but you could use pecans, almonds or pistachios, or leave the nuts out entirely. I like the extra nuttiness of the whole wheat flour, but all-purpose flour would work just as well. You could also add berries (including cranberries!) or dried fruit to your fruit mixture. Cardamom doesn’t have to be there. You could enhance your pears with ginger or vanilla.

There’s plenty of room for personal taste in adapting this delicious fall fruit dessert. There’s also room for ice cream, which I highly recommend dolloped on top of a serving of warm Pear Apple Crisp with Cardamom.

Pear Apple Crisp with Cardamom

Topping

½ cup rolled oats

½ cup whole wheat flour

½ cup brown sugar

½ cup walnuts

¼ teaspoon cinnamon

¼ teaspoon ground cardamom

¼ cup (1/2 stick) unsalted butter, melted

Filling

3 cups pears, peeled and thinly sliced

3 cups apples, peeled and thinly sliced

1 ½ tablespoons cornstarch

½ cup brown sugar

¼ teaspoon salt

½ teaspoon cinnamon

½ teaspoon ground cardamom

1. Preheat oven to 375 F. Spray an 8-inch square baking pan with cooking spray or grease it with oil or butter. Set aside.

2. In a medium size bowl, combine the oats, whole wheat flour, ½ cup brown sugar, walnuts, ¼ teaspoon cinnamon, ¼ teaspoon cardamom. Toss together to combine. Pour the melted butter over the oat mixture and toss together to coat all of the dry ingredients with the butter. Set aside.

3. Combine the remaining ingredients in a large bowl. Gently toss all together to coat the fruit.

4. Transfer the fruit mixture to the prepared baking pan. Evenly distribute the topping mixture over the fruit filling.

5. Bake at 375 F for about 50 minutes, or until the top is well browned, the apples and pears are tender, and the filling is bubbling. Serve warm with whipped cream or ice cream.

Makes about 6 servings.

Other recipes like this one: Apple Cranberry Crisp, Pear Apple Crumble Pie

One year ago: Kale and Wild Rice Casserole