Brown-Butter Pear & Cardamom Crisp

Serves 6 · 20 min prep · 45 min cook

Ingredients

• 5 medium (about 2 lb) ripe Bartlett or Anjou pears
• 1 tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 3/4 tsp ground cardamom
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1/2 cup light brown sugar, packed
• 1/2 tsp kosher salt
• 8 tbsp unsalted butter
• optional vanilla ice cream, for serving

Instructions

1. 1Preheat oven to 375°F. Peel, core, and slice the pears ½-inch thick; toss them in a large bowl with lemon juice, granulated sugar, cardamom, cornstarch, and vanilla until evenly coated and no dry cornstarch remains.
2. 2Place an empty 10-inch cast-iron skillet over medium heat and add the butter. Cook, swirling often, 4–6 minutes until the milk solids turn deep golden brown and smell nutty; immediately pour into a heatproof bowl so it doesn’t burn.
3. 3In a medium bowl combine flour, oats, brown sugar, and salt. Pour in brown butter (reserve the rest) and stir with a fork until large, clumpy crumbs form; the mixture should look like wet sand with some bigger pieces.
4. 4Drizzle the remaining brown butter over the pears and toss once more. Scrape the pear mixture into the same skillet (no need to wash it) and spread into an even layer.
5. 5Scatter the oat topping evenly over the fruit, leaving a few gaps so steam can escape and juices bubble up.
6. 6Bake on the center rack 35–40 minutes until the topping is deep golden brown, the pears are tender when pierced, and the juices are thick and bubbling vigorously the edges.
7. 7Remove from oven and let the crisp rest 15 minutes so the juices set slightly; the filling will continue to thicken as it cools.
8. 8Scoop warm portions into bowls and top with a scoop of vanilla ice cream if desired. The contrast of hot fruit and cold cream is the whole point.