Spiced Pear-Raspberry Crisp
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8 to 10
- 1 teaspoon vanilla extract
- pinch of salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup all purpose flour
- 1 tablespoon fresh lemon juice
- 2 tablespoons all purpose flour
- 1 teaspoon ground cardamom
- 2 teaspoons grated lemon peel
- 1/3 cup slivered almonds
- Carbohydrate 54 g(18%)
- Cholesterol 32 mg(11%)
- Fat 13 g(20%)
- Fiber 6 g(23%)
- Protein 3 g(6%)
- Saturated Fat 7 g(34%)
- Sodium 40 mg(2%)
- Calories 337
PreparationMake topping: Combine first 5 ingredients in processor. Using on/off turns, process until nuts are finely chopped. Add butter. Using on/off turns, process until small clumps form. (Can be made 1 day ahead. Cover and refrigerate.) Make filling: Position rack in center of oven; preheat to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Place dish on baking sheet. Mix 1/2 cup sugar, flour, spices and salt in large bowl. Add pears; toss to coat. Add berries and lemon juice; toss gently to coat. Transfer to dish. Sprinkle topping over filling. Bake until liquid thickens and topping is golden, about 55 minutes. Cool 30 minutes. Beat cream, vanilla and 1 teaspoon sugar in large bowl until soft peaks form. Serve crisp with whipped cream.
PreparationMake topping: Combine first 5 ingredients in processor. Using on/off turns, process until nuts are finely chopped. Add butter. Using on/off turns, process until small clumps form. (Can be made 1 day ahead. Cover and refrigerate.) Make filling: Position rack in center of oven; preheat to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Place dish on baking sheet. Mix 1/2 cup sugar, flour, spices and salt in large bowl. Add pears; toss to coat. Add berries and lemon juice; toss gently to coat. Transfer to dish. Sprinkle topping over filling. Bake until liquid thickens and topping is golden, about 55 minutes. Cool 30 minutes. Beat cream, vanilla and 1 teaspoon sugar in large bowl until soft peaks form. Serve crisp with whipped cream.
