Cardamom Pear Crisp March 16 2014

Our recipe for this cardamom-scented pear crisp was featured in the Phoenix New Times back in 2011.  It is best served still warm from the oven, topped with a scoop of vanilla ice cream or salted caramel gelato. The secret to a crunchy, chunky topping is working the oat mixture into large clumps with your hands -- this helps the topping hold together atop the pears while toasting to a golden brown. Enjoy!