Extra-Crispy Cardamom Pear and Cranberry Crisp
By 
I’m officially calling this the easiest dessert I’ll make this Thanksgiving, and if you’re looking for something simple to add to your meal, or to take to someone else’s house (this travels very well!), I encourage you to give this dish a try. You definitely won’t be disappointed.
Adapted from The Messy Baker
Serves 8
You’ll Need
- 6 cups chopped ripe pears (any variety)
- 1 cup dried cranberries
- 1/3 cup brown sugar
- 1 Tbsp cornstarch
- ½ tsp ground cardamom
- 1 teaspoon pure vanilla extract
- 1 ½ cups panko bread crumbs
- 1/3 cup finely chopped pecans
- ½ cup brown sugar
- pinch of salt
- 1/3 cup melted butter, cooled
Prep and Cook
- In a large mixing bowl, combine the chopped pears, dried cranberries, brown sugar, cornstarch, cardamom, and vanilla and stir well to combine. Spoon the mixture into an 8” x 8” baking dish (or similar sized vessel) and smooth the top with the back of the spoon.
- In a separate mixing bowl, combine the panko, pecans, brown sugar, and salt. Drizzle the melted butter over top and mix to combine.
- Sprinkle the topping evenly over the pears and transfer to the oven. Bake for 50-60 minutes or until the fruit feels soft when pierced with a fork. Remove from oven and serve warm or at room temperature.
