Cardamom Fruit Crisp Recipes

MAPLE CARDAMOM APPLE CRISP

Steps:

• Preheat oven 350°F. Add all 'filling' ingredients to a large bowl, and toss to combine. Pour into a large skillet or a large baking dish, pat into an even layer.
• Add all ingredients, except melted butter, to a large bowl. Whisk to combine, then pour melted butter over top, and mix with a fork until the mixture looks like wet sand.
• Spread the topping evenly over the filling in the skillet, then place into the oven to bake for around 40 minutes, or until the topping is golden and the apples are tender.

CARDAMOM FRUIT CRISP

Steps:

• Preheat oven to 350°F.
• Toss apples and pear slices with lemon juice and vanilla in large bowl. Mix cornstarch and cardamom. Sprinkle over fruit; toss to coat well. Spoon into lightly greased 8 or 9-inch square baking dish.
• FOR THE STREUSEL TOPPING: Mix flour, oats and sugar in medium bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Sprinkle evenly over fruit.
• Bake 40-45 minutes or until fruit is tender and topping is golden brown. Serve warm with ice cream or whipped cream, if desired.

CARDAMOM APPLE PEAR CRISP

Steps:

• Preheat oven to 350 F. Lightly spray or grease a 9 x 13 inch baking dish or other 3 quart baking dish.
• In a large bowl mix together all of the filling ingredients: pears, apples, brown sugar, flour, spices, vanilla, lemon juice and salt. Spread evenly into your baking dish.
• For the topping: In a medium bowl whisk together flour, brown sugar, cinnamon and salt. Cut in the cold butter with either a pastry cutter, two forks or with your hands. The mixture should resemble pea-sized crumbs. Stir in the gingersnap crumbs, oats and nuts (if using).
• Evenly spread topping on top of pear-apple mixture.
• Bake for 40-50 minutes or until the top is golden brown and the juices inside are bubbling. Remove and let cool at least 5 minutes before serving.
• Serve warm or room temperature with vanilla ice cream or whipped cream, if desired.

CARDAMOM APPLE CRISP WITH CARAMEL CREAM

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square baking dish with shortening or cooking spray.
• In medium bowl, toss apples with 1/3 cup of the brown sugar. Spread apples in dish. In another bowl, stir remaining 2/3 cup brown sugar, the flour, oats, cardamom and cinnamon until well mixed. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in pecans. Sprinkle over apples.
• Bake 30 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Cool 45 minutes before serving.
• In chilled large deep bowl, beat whipping cream and caramel topping with electric mixer on high speed until stiff peaks form. Serve caramel cream with warm crisp. Drizzle with additional caramel topping, if desired.

BLACKBERRY CRISP WITH CARDAMOM CUSTARD SAUCE

Steps:

• Make the topping: Put flour, sugar, butter and ground cardamom in a medium bowl. Using your fingertips, work ingredients together until the mixture resembles wet sand with a few stray pebbles. (The topping can be made in advance and refrigerated for 1 week or frozen for up to 2 months.)
• Heat oven to 400 degrees. Toss the blackberries with ½ cup/100 grams sugar and transfer the mixture to an 8-inch square baking dish.
• Sprinkle topping over berries loosely, and transfer to the oven. Bake for 30 to 40 minutes, until the topping is well browned. Let cool for 10 minutes, or serve at room temperature.
• As the crisp bakes, make the custard sauce: Put half-and-half and sugar in a small saucepan over medium-high heat. Add the cardamom seeds and bring to just under a simmer, stirring. Put yolks in a bowl and whisk until smooth, then whisk in 1 cup of hot half-and-half mixture. Pour the contents of the bowl back into the saucepan and cook, whisking, on a very low flame until the mixture barely thickens, about 5 minutes. Strain through a fine-mesh sieve. Serve sauce hot, or let cool and refrigerate until ready to use. (Sauce can be made up to 2 days in advance.)
• To serve, scoop large spoonfuls of crisp into individual shallow bowls. Ladle the sauce around each serving or pass the sauce at the table.