Asian Pear Crisp

Asian pears are crisp and perfectly juicy when eaten raw. They cook up nicely, too, as in this Asian pear crisp. Any pear will work in this recipe—Anjou pears and Bosc pears are particularly good for baking. A bit of garam masala and warm cardamom gives this crisp a little spicy kick, but feel free to leave it out and use cinnamon in their place if you (or your spice rack) is so inclined. Similarly, the whole wheat pastry flour adds a hearty, nutty note, but an equal amount of all-purpose flour or rolled oats work just as well. Asian pears are crisp and perfectly juicy when eaten raw. They cook up nicely, too, as in this Asian pear crisp. Any pear will work in this recipe-Anjou pears and Bosc pears are particularly good for baking. A bit of garam masala and warm cardamom gives this crisp a little spicy kick, but feel free to leave it out and use cinnamon in their place if you (or your spice rack) is so inclined. Similarly, the whole wheat pastry flour adds a hearty, nutty note, but an equal amount of all-purpose flour or rolled oats work just as well.

Like all fruit crisps, this one is delicious with ice cream or whipped cream on top or alongside.

Ingredients

6 Asian pears, or Anjou, Bosc, or Comice pears

1 tablespoon apple cider vinegar

¾ cup brown sugar, divided

¼ teaspoon garam masala

¼ teaspoon ground cardamom

¼ teaspoon ground ginger

⅛ teaspoon ground cloves

⅛ teaspoon fine sea salt

½ cup all-purpose flour

½ cup whole wheat pastry flour

6 tablespoons (3 ounces) unsalted butter, cut into small pieces

Directions at thespruceeats.com

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