Fall Harvest :: Cardamom Pear Crisp

For a sweet end to our Fall Harvest dinner we ate warm cardamom pear crisp with just a spot of crème fraiche on top—a wholesome ending to a fantastic night. We served ours in individual ramekins. You can do this at home, or in one dish (as explained below) for a more family style dessert.






Photography + Food Styling by Karen Mordechai

For a sweet end to our Fall Harvest dinner we ate warm cardamom pear crisp with just a spot of crème fraiche on top—a wholesome ending to a fantastic night. We served ours in individual ramekins. You can do this at home, or in one dish (as explained below) for a more family style dessert.

Cardamom Pear Crisp
Serves 4

Filling :
6 pears, peeled, cored, and cut into large cubes
¼ cup lemon juice
2 tbsp flour
2 tbsp brown sugar
1 tsp cinnamon
¼ tsp nutmeg

Topping :
1 cup flour
¾ cup butter
½ cup brown sugar
2 tbsp ground cardamom
1 tsp salt
1 tsp cinnamon
Crème fraiche

Preheat oven to 350 degrees.
Toss the pear cubes in lemon juice, flour, brown sugar, cinnamon and nutmeg. Set aside.

In a food processor, combine flour, butter, brown sugar, cardamom, salt and cinnamon. Pulse until mixture comes together and holds when pinched between your fingers.

Put pears in a medium size baking dish. Crumble topping mixture over pears. Bake for 35-40 minutes or until crisp is brown and bubbling. Let cool for 20 minutes, and serve with a dollop of crème fraiche.

Recipe courtesy of Casey Solomon for Sunday Suppers