Fresh pears are mixed with a touch of cardamom and sandwiched between a crumbly and crunchy crumble, for a sweet snack or breakfast treat.
- 3 pears, diced
- 2 tablespoons lemon juice
- 3/4 cup plus 3 tablespoons brown sugar, divided
- 1 1/4 teaspoons cardamom
- 1 cup butter, softened
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sliced almonds
- Pinch of salt
- Prepared caramel sauce, for topping (optional)
Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper.
Combine pears, lemon juice, 3 tablespoons brown sugar and 1/4 teaspoon cardamom in a bowl. Set aside while preparing crust and topping.
In a bowl, combine butter, flour, almonds, salt, and remaining 3/4 cup sugar and 1 teaspoon cardamom until crumbly. Press half the crust into the prepared pan and bake for 15 minutes.
Drain pears well; sprinkle over the crust. Pour remaining crust over pears and gently pat into place. Bake until golden brown, 30 to 35 minutes.
Cool at room temperature before transferring to the refrigerator for at least 1 hour before cutting into squares. Serve drizzled with caramel sauce.