Cardamom-Scented Pear Crisp
- Preparing Time: -
- Total Time: -
- Served Person: 6 to 8 servings
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- pinch of salt
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 3/4 cup brown sugar
- 1 teaspoon cardamom
- 1/2 cup chopped walnuts or pecans
- Carbohydrate 53 g(18%)
- Cholesterol 15 mg(5%)
- Fat 15 g(23%)
- Fiber 8 g(30%)
- Protein 4 g(8%)
- Saturated Fat 5 g(23%)
- Sodium 43 mg(2%)
- Calories 342
Preparation 1. Heat the oven to 400°F. Grease an 8- or 9-inch square or round baking dish with a little butter. Cream the 4 tablespoons butter, oil, and sugar together using an electric mixer or fork. Stir in the nuts, lemon juice, oats, flour, and salt until combined and crumbly. (You can make the topping ahead to this point; tightly wrap, and refrigerate for up to a day or freeze for up to several weeks; thaw before proceeding.) 2. Put the pears in the prepared dish, sprinkle with the cardamom, and toss. Crumble the topping over all. Bake until the filling is bubbly and the crust is just starting to brown, 30 to 40 minutes. Serve immediately, or at least while still warm. From The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living by Mark Bittman. Copyright © 2010 by Mark Bittman. Reprinted by permission of Simon & Schuster, Inc., NY.
Preparation 1. Heat the oven to 400°F. Grease an 8- or 9-inch square or round baking dish with a little butter. Cream the 4 tablespoons butter, oil, and sugar together using an electric mixer or fork. Stir in the nuts, lemon juice, oats, flour, and salt until combined and crumbly. (You can make the topping ahead to this point; tightly wrap, and refrigerate for up to a day or freeze for up to several weeks; thaw before proceeding.) 2. Put the pears in the prepared dish, sprinkle with the cardamom, and toss. Crumble the topping over all. Bake until the filling is bubbly and the crust is just starting to brown, 30 to 40 minutes. Serve immediately, or at least while still warm. From The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living by Mark Bittman. Copyright © 2010 by Mark Bittman. Reprinted by permission of Simon & Schuster, Inc., NY.
