Bourbon and Cardamom Pear Crisp

A twist on the crisp. This pear crisp with bourbon and cardamom is perfect for the fall. Brown sugar gives a hint of caramel while the cardamom and cinnamon provide the flavors of the season. 

When fall rolls around the apples get all the attention, and I am not going to lie I give them a lot of attention too. This recipe makes the pears the star in this fresh twist on a crisp. Plus it is a fantastic excuse to eat ice cream. If you have any nay-sayers just give them a bowl and see what happens. 

In this recipe

This recipe calls for quite a few pears. There are several pears that you can use for this recipe. I normally stick with Bosc. These pears are firmer than Bartlett and D’Anjou so they will keep their shape while baking.  Using firm pears of the other types will help keep the pears from falling apart during cooking. 

Ingredients of pear crisp
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It is important to make sure the pears are skinned and cored. This will increase the prep time just a bit to skin them all. By doing so it will prevent having tough skin on the pears when cooking.  When using Bartlett pears keeping the skin on is a good thing. This will help keep the pears together. 

Pear crisp before baking
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Pear crisp baked
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One of the easiest ways to slice the pears is to cut them in half and then in half again. From there cut out the seeds by making a wedge slice. Finally cut the quarters in half one more time and you are done. Once the slicing is done then skinning the pears becomes much easier with a sharp knife. 

Pear crisp cooling
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Pear crisp is best served warm with a huge helping of ice cream. I make my own fall season bourbon ice cream but vanilla works just fine. Another option is salted caramel ice cream. The bourbon and caramel will add richer notes to the crisp. 

Pear crisp with ice cream
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Pear crisp
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Bourbon and Cardamom Pear Crisp

Bosc pears in bourbon topped with a cinnamon and cardamom crisp
5 from 1 vote
Prep Time 40 mins
Cook Time 45 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 309 kcal


  • Food processor
  • 2 quart casserole dish


  • 9 Bosc pears peeled, cored, sliced
  • 2 tsp cinnamon divided
  • ½ tsp cardamom
  • tbsp cornstarch
  • cup flour
  • ½ cup brown sugar
  • cup granulated sugar
  • cup oats
  • tbsp lemon juice
  • ½ tsp salt
  • ¼ cup walnuts
  • 2 tbsp bourbon
  • 3 tbsp butter unsalted


  • Preheat oven to 375°F or gas mark 5.
  • In the casserole dish combine toss the pears with the lemon juice and bourbon.
  • Mix the granulated sugar, cornstarch, and half of the cinnamon together and toss in the pears to coat them evenly.
  • In a food processor pulse the rest of the ingredients until it resembles coarse meal and sprinkle over the pears. Bake for 45 minutes. Serve with ice cream.


Serving: 1servingCalories: 309kcalCarbohydrates: 62gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 11mgSodium: 190mgPotassium: 297mgFiber: 7gSugar: 42gVitamin A: 184IUVitamin C: 10mgCalcium: 43mgIron: 1mg
Nutrition Disclaimer*
Keyword Bourbon, Crisp, Fall, Pear
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