A couple weekends ago, I wandered into a pie shop during a post-lunch walk. I’d just eaten, but I never pass up an opportunity to window-shop pie flavors. The pear ginger cardamom pie caught my eye, and I couldn’t stop thinking about it. I had pears, ginger, and cardamom, but wasn’t feeling energetic enough to make a pie crust, so I made a crisp. We ate all but the tiniest scoop in the first sitting. The next morning when my husband pulled the remainder out of the fridge and shoveled it into his face without bothering to warm it up, he said it was even better cold because the ginger flavor was stronger. So I made it again, with more fresh ginger in the filling and ground ginger in the topping. I brought it to a dinner party and the enhanced ginger flavor was a hit – “tastes like fall, but also refreshing!”.
Guessipe
FILLING
- 7 pears (peeled, cored, and cut into 1/2-inch cubes)
- 2 TBSP freshly grated ginger
- 1/2 cup sugar
- 2 TBSP flour
- 2 TBSP lemon juice
- 1 tsp cardamom
TOPPING
- 1 stick butter
- 1 cup rolled oats
- 1 cup flour
- 1 cup brown sugar
- 1 tsp ground ginger
- 1 tsp cardamom
- 1/2 tsp baking powder
- 1/2 tsp salt
Mix together all Filling ingredients and spread evenly in a baking dish.
Melt the butter in a pan. Remove from heat and add all other Topping ingredients. Mix until clumps form.
Spread the Topping over the pear mixture. Bake at 375 degrees F for 45 minutes (until the filling is bubbling and the topping is golden brown).
Let stand for 10 minutes. Good warm with ice cream, or cold on the rare occasions when there are leftovers!
