Cardamom Cranberry Pear Crisp

Every so often we get a date night (yahoo!), and the other night, we (lovingly) packed up our little bird, and shipped her off for a two-day sleepover extravaganza with her Auntie. Super fun for her (did I mention that her Auntie is crazy? Crazy fun, that is…) and a really nice change of pace for us.

We don’t tend to light-it-up the way we used to – we’re lucky if we make it past midnight, really. And I can’t say that I remember how late we stayed up the other night – but I do love how we chose to spend our free night…cooking. Leisurely. And eating. A lot. Makes me a little full just thinking about it. And it makes me realize, hey, we’re good cooks. Sometimes the everyday meals make me forget that. Not that we don’t cook tasty everyday meals, but they are ‘family meals’ and there’s a certain sense of urgency and structure that goes along with a family meal: It’s less therapeutic than just an evening cooking with your partner, slowly enjoying your meal (without food flying across the room!), listening to tunes, and chatting. It was so nice. Thanks, Auntie!

What we cooked: Two grilled steaks (a Rib-Eye and a New York), herb and garlic roasted red potatoes, and a spinach and arugula salad with walnuts, apples, cranberries, plum tomatoes and blue cheese. Then at 9:30 we started working on this sweet treat…


1/2 cup (1 stick) of butter, room temperature

1/2 cup packed brown sugar

3/4 cup all-purpose flour

3/4 cup oats (old fashioned or “quick’ variety)

1/2 tsp cinnamon

1/4 tsp salt


8 pears, peeled, cored and sliced

8-oz package of frozen or fresh cranberries

1/2 cup packed brown sugar

1/2 tsp ground cardamom (I used the entire pod, crushed and removed the shell)

1/4 tsp salt

2 tsp cornstarch

Get busy:

Heat oven to 400 F. Coat a 9-by-9-inch pan with cooking spray.

Start by making the topping using an electric blender. Beat the butter and brown sugar until creamy. Add the flour, oats cinnamon and salt. Stir just until small moist clumps form.

For the filling, in a medium bowl combine pears, cranberries, brown sugar, cardamom, salt and cornstarch. Gently toss.

Spread the filling in the pan then, using your hands, crumble the topping evenly across the top.

Bake for 50 minutes to an hour until the topping is golden and bubbling pear goodness is oozing from the top.

Serve with vanilla bean ice cream. And listen to this… we got a real kick out of these guys (and ended up buying a handful of songs). Maybe it was the cardamom?

Serves 8

Recipe source: Vancouver Metro news, food section


One thought on “Cardamom Cranberry Pear Crisp

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s