Raspberry-Pear Crisp

Recipe Ingredients

1 teaspoon	5ml	Safflower oil
1 1/2 cups	355ml	Sliced pears - such as bosc or d'anjou
2 cups	474ml	Fresh raspberries
1/4 cup	15g / 0.5oz	Dried currants
1/3 cup	109g / 3.8oz	Maple syrup
2 tablespoons	30ml	Arrowroot powder or cornstarch
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Grated lemon rind
1 cup	62g / 2.2oz	Uncooked rolled oats
3 tablespoons	45ml	Melted unsalted butter
2 tablespoons	30ml	Light honey
1/2 teaspoon	2.5ml	Nutmeg
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Cardamom

Recipe Instructions

1. Lightly oil a 9- by 12-inch baking pan and arrange pear slices in bottom of pan. Cover with raspberries, then currants. Mix together maple syrup, arrowroot, lemon juice, and rind, and drizzle over pear mixture. Preheat oven to 375F.

2. In a large bowl combine oats, butter, honey, nutmeg, cinnamon, and cardamom. Crumble over pear mixture. Bake crisp until pears are tender and oats are lightly browned (30 to 40 minutes). Serve warm.

Source:
the California Culinary Academy

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