SPICED PEAR-RASPBERRY CRISP

Spiced Pear-Raspberry Crisp image

Yield Serves 8 to 10

Number Of Ingredients 18

Previous Next

For topping
3/4 cup all purpose flour
2/3 cup (packed) golden brown sugar
1/3 cup slivered almonds
2 teaspoons grated lemon peel
1 teaspoon ground cardamom
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
For filling
1/2 cup plus 1 teaspoon sugar
2 tablespoons all purpose flour
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Pinch of salt
2 1/4 pounds Bosc pears, peeled, quartered, cored, cut into 1-inch cubes
2 cups frozen unsweetened raspberries, thawed
1 tablespoon fresh lemon juice
1/2 cup chilled whipping cream
1 teaspoon vanilla extract

Steps:

Make 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.