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1
Preheat oven to 425u00b0 F, with rack in the lower middle position. Make the streusel topping: Pulse almonds, flour, sugars, spices and salt in bowl of food processor until well combined & nuts are finely chopped. (8-10 1-second pulses should do it.) Drizzle butter over nut mixture and pulse together until looks like wet sand, 5 to 6 1-second pulses, stopping to scrape down the sides and bottom of the bowl after 3 pulses. Add oats and pulse to incorporate, about 3 1-second pulses. Set aside while you prepare the fruit filling.
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2
Prepare the fruit filling: Mix the sugar, cornstarch, cardamom and salt in a medium to large bowl. Peel and core your pears, and cut into bite-sized chunks. Add to the bowl. Add your raspberries to the bowl, and mix well to coat fruit pieces with the dry ingredients. Sprinkle the lemon juice and rose water over the fruit and mix well to incorporate. Transfer filling to an 8-inch square baking dish or casserole with similar volume, and spread evenly.
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3
Sprinkle streusel topping over fruit filling, crumbling up any large chunks. Bake for about 30 minutes (check at 25), until topping is nicely brown and filling is bubbling around the edges. Cool on wire rack for 15 minutes, then serve warm.
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4
NB: Make sure your cardamom is fresh, or the crisp will not be beautifully perfumed with it's flavor. I will typically taste a bite of the fruit filling after its mixed, then add more sugar and cardamom if I think it's lacking. With 1 teaspoon the cardamom is fairly subtle, if you would like the cardamom to be more prominent increase by 1/4 to 1/2 teaspoon. I like my crisp fillings to be pretty tart, feel free to increase the sugar in the fruit filling by 2 T if you prefer a sweeter crisp.
