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 perfect for the fall and best served warm from the oven, topped with a scoop of vanilla ice cream, salted caramel gelato, or crème fraîche. 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!