Even imperfect, not-quite-ripe pears will become tender and richly flavored when baked in a crisp (apples, of course, are another good way to go). What makes this crisp especially lovely is cardamom, an assertive, warm spice, traditional in baking (especially in Sweden) with a wonderfully home-filling aroma.

　　

Ingredients

6 to 8 servings

　　4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the pan

　　2 tablespoons vegetable oil

　　3/4 cup brown sugar

　　1/2 cup chopped walnuts or pecans

　　1 tablespoon lemon juice

　　1 cup rolled oats

　　1/2 cup whole wheat flour

　　Pinch of salt

　　3 pounds pears, cored and sliced

　　1 teaspoon cardamom

　　

Step 1

1. Heat the oven to 400°F. Grease an 8- or 9-inch square or round baking dish with a little butter. Cream the 4 tablespoons butter, oil, and sugar together using an electric mixer or fork. Stir in the nuts, lemon juice, oats, flour, and salt until combined and crumbly. (You can make the topping ahead to this point; tightly wrap, and refrigerate for up to a day or freeze for up to several weeks; thaw before proceeding.)

　　

Step 2

2. Put the pears in the prepared dish, sprinkle with the cardamom, and toss. Crumble the topping over all. Bake until the filling is bubbly and the crust is just starting to brown, 30 to 40 minutes. Serve immediately, or at least while still warm.

　　From The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living by Mark Bittman. Copyright © 2010 by Mark Bittman. Reprinted by permission of Simon & Schuster, Inc., NY.