Cardamom-Scented Pear Crisp


(Adapted from Mark Bittman’s recipe in The Food Matters Cookbook.)


Serves 8


4 tablespoons (1/2 stick) unsalted butter, softened, plus a bit more for greasing the pan

2 tablespoons vegetable oil (I used light olive oil.)

¾ cup brown sugar (I used maple sugar.)

½ cup chopped walnuts or pecans (I used walnuts.)

1 tablespoon lemon juice

1 cup rolled oats

½ cup (60 g) flour (white or whole wheat, your choice)

Pinch of salt

3 pounds pears (I used 6 Bosc pears.)

1 teaspoon cardamom



1. Preheat the oven to 375˚.

2. Grease a 10-inch pie plate or an 8- or 9-inch square baking pan with a bit of softened butter.

3. With a fork, cream the ½ stick of butter, oil, and sugar in a bowl.

4. Add the nuts, lemon juice, oats, flour, and salt and mix until well-combined.

5. Peel the pears. Cut them in half lengthwise. Use a spoon to remove the core. Cut the pears into ¼-inch slices and put them in the prepared pan.

6. Sprinkle the cardamom over the pears and toss well.

7. Crumble the topping over the pears.

8. Bake for about 30 minutes, until the pears are hot, and the topping is just starting to brown.

9. Serve warm, topped with a bit of vanilla ice cream, if desired.