Spiced Pear-Raspberry Crisp Recipe

Name: Spiced Pear-Raspberry Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all purpose flour; 2/3 cup (packed) golden brown sugar; 1/3 cup slivered almonds; 2 teaspoons grated lemon peel; 1 teaspoon ground cardamom; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces; 1/2 cup plus 1 teaspoon sugar; 2 tablespoons all purpose flour; 1 teaspoon ground cardamom; 1/4 teaspoon ground nutmeg; Pinch of salt; 2 1/4 pounds Bosc pears, peeled, quartered, cored, cut into 1-inch cubes; 2 cups frozen unsweetened raspberries, thawed; 1 tablespoon fresh lemon juice; 1/2 cup chilled whipping cream; 1 teaspoon vanilla extract

Servings: persons

3/4 cup all purpose flour
2/3 cup (packed) golden brown sugar
1/3 cup slivered almonds
2 teaspoons grated lemon peel
1 teaspoon ground cardamom
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
1/2 cup plus 1 teaspoon sugar
2 tablespoons all purpose flour
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Pinch of salt
2 1/4 pounds Bosc pears, peeled, quartered, cored, cut into 1-inch cubes
2 cups frozen unsweetened raspberries, thawed
1 tablespoon fresh lemon juice
1/2 cup chilled whipping cream
1 teaspoon vanilla extract

1
Combine first 5 ingredients in processor.
2
Using on/off turns, process until nuts are finely chopped.
3
Add butter.
4
Using on/off turns, process until small clumps form.
5
(Can be made 1 day ahead.
6
Cover and refrigerate.)
7
Position rack in center of oven; preheat to 350F.
8
Butter 8 x 8 x 2-inch glass baking dish.
9
Place dish on baking sheet.
10
Mix 1/2 cup sugar, flour, spices and salt in large bowl.
11
Add pears; toss to coat.
12
Add berries and lemon juice; toss gently to coat.
13
Transfer to dish.
14
Sprinkle topping over filling.
15
Bake until liquid thickens and topping is golden, about 55 minutes.
16
Cool 30 minutes.
17
Beat cream, vanilla and 1 teaspoon sugar in large bowl until soft peaks form.
18
Serve crisp with whipped cream.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup all purpose flour, 2/3 cup (packed) golden brown sugar, 1/3 cup slivered almonds, 2 teaspoons grated lemon peel, and more.

Yes, Spiced Pear-Raspberry Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spiced Pear-Raspberry Crisp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions