For the Filling

• 3 pounds pears, cored and sliced into 1.5 inch pieces
• 1 1/ 2 cups fresh cranberries
• 3/ 4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/ 2 teaspoon ground cardamom
• 1/ 4 teaspoon kosher salt

For the Topping

• 2 cups old fashioned rolled oats
• 1/ 4 cup granulated sugar
• 1/ 4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/ 4 teaspoon ground cardamom
• 1/ 4 teaspoon freshly graed nutmeg
• 1/ 4 teaspoon kosher salt
• 1/ 2 cup cold, cubed butter

Method

• Step 1

  Preheat the oven to 350°F.

• Step 2

  Make the filling: in a large bowl, combine the pears, cranberries, sugar, cornstarch, lemon juice, cinnamon, cardamom, and salt, tossing until fruit is well coated. Set aside.

• Step 3

  Make the topping: in a large bowl, combine the oats, white and brown sugars, cinnamon, cardamom, nutmeg, and salt and mix well. Add the butter cubes and use your fingertips to quickly rub the butter into the oats until they clump together. Set aside.

• Step 4

  Pour the filling into a 9x13 inch baking dish, spreading into an even layer. Add the topping all over the filling, sprinkling evenly.

• Step 5

  Bake the crisp until the oats on the top are deeply golden and the filling underneath is bubbling, 45 minutes to one hour depending on your oven.

• Step 6

  Allow to cool for at least 20 minutes before serving. Once cooled, can be refrigerated for up to 4 days. Serving suggestions: add fresh whipped cream or plain or vanilla yogurt!