Even though temperatures are in the 80’s this week, we can already smell the first signs of fall here in Seattle.
I don’t think I would do well in a tropical climate, particularly because I am in love with the fruit we grow right here in the Pacific Northwest. Pears, plums, peaches, apples, berries, cherries, figs. Paradise right here in my back yard.
But, pears have a special place in my heart. They have such a delicate, sweet, lovely flavor and smell, especially when perfectly ripe.
Here is a lovely crisp in celebration of pears and fall. It’s not super sweet and has a hint of cardamom. Add a little more cardamom if you want more of its flavor shining through. You can even lower the amount of maple syrup if you prefer even less sweetness. The crisp topping stays chunky and crunches up a bit during baking. If you want more of a crumbly topping, just reduce the oil a bit. If your pears aren’t completely ripe, you might want to reduce the amount of flour in the filling and add a little maple syrup.
Cardamom Pear Crisp
4 ripe pears (5-6 cups chopped with skin on)
2-3 tsp barley flour
1/2 tsp Ceylon cinnamon
pinch of sea salt
1 cup barley flour
1 cup rolled oats
1/2 tsp ground cardamom
1/2 tsp cinnamon
pinch of sea salt
1/4 cup mild flavored oil, nut oil or melted coconut oil
1/4 cup maple syrup
1/2 tsp vanilla
1. Preheat oven to 350º.
2. Core the pears, leaving the skin on. Cut into small, bite size pieces. They should equal 5-6 cups chopped.
3. Place pears in a bowl and mix with the other filling ingredients. Pour into an 8″ square baking dish.
4. Make the crisp topping. In a medium size bowl, mix all dry ingredients together. Set aside.
5. Measure the wet ingredients into a glass measuring cup or bowl and whisk together until combined. Add wet ingredients to dry and stir until well combined.
6. Crumble the topping on top of the pears. Place in oven on a middle rack and bake 20-25 minutes or until pears are soft and topping is light brown.