Pear Crisp
Lemon Cardamom Pear Crisp

4-5 cups cored and diced pears (you can leave peels on if using Barletts, but peel if using thicker-skinned Bosc pears)

Zest and juice of 1 lemon

1 teaspoon cornstarch

1 tablespoon flour

1/4 teaspoon cardamom

1/2 teaspoon vanilla

3 tablespoons Butter Olive Oil

Topping:

1/3 cup packed brown sugar

1/2 cup old-fashioned oatmeal

1/4 cup whole wheat flour (AP flour will do if you don't have any)

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cardamom

Preheat oven to 350 degrees.

Mix together the brown sugar, oats, whole wheat flour, salt and topping spices in a small bowl.  Set aside.  

Peel, core and chop the pears, then toss with the lemon juice, lemon peel, cornstarch, 1 tablespoon flour, vanilla and cardamom. 

In a cast iron skillet (or saucepan*), add the Butter Olive Oil and heat on medium heat.  When hot, add the pears and saute until warmed through, about 2 minutes.  Remove from the heat and sprinkle with the topping.  Bake 30-45 minutes until bubbly.

* If you don't have an oven-proof skillet, you can cook the apples in a saucepan and then pour the pear/oil mixture into a cake pan.  Sprinkle on the topping and bake.