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A serving of bourbon pear crisp on a white plate

Bourbon and Cardamom Pear Crisp

Sean
Bosc pears in bourbon topped with a cinnamon and cardamom crisp
5 from 5 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 309 kcal

Equipment

  • Food processor
  • 2 quart casserole dish
  • Mixing Bowl

Ingredients
 
 

  • 9 Bosc pears peeled, cored, sliced
  • ½ cup brown sugar packed
  • ⅓ cup granulated sugar
  • ⅓ cup oats
  • ⅓ cup flour
  • ¼ cup walnuts or pecans
  • 3 tablespoons butter unsalted
  • 2 tablespoons bourbon
  • 1½ tablespoons lemon juice
  • 1½ tablespoon cornstarch
  • 2 teaspoons cinnamon divided
  • ½ teaspoon cardamom
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 375°F, 190°C, or gas mark 5.
  • In a mixing bowl combine the granulated sugar, 1 teaspoon cinnamon, lemon juice, salt, and bourbon. Add the pears and toss to combine. Then add the cornstarch toss again and pour into the baking dish.
  • In a food processor pulse the flour, brown sugar, cardamon, butter, remaining cinnamon, walnuts, and oats. Pulse until the mixture resembles coarse meal and sprinkle evenly over the top of the pears.
  • Bake for 30 minutes or until the top has reached a nice golden brown. If you want the pears more tender cook for an additional 15 minutes.

Nutrition

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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