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Pear Cranberry Crumble with Cardamom Whip

When the weather turns chilly, there’s no better dessert than a warm fruit crumble. This rendition, with cranberries and pears, is the perfect treat for a night in snuggled up on the couch.


  • 6 large pears (Bosc or Bartlett), peeled, cored and cut in 1⁄2-inch cubes
  • 1½ cups fresh cranberries
  • ½ cup dark brown sugar
  • ¼ cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon ground cinnamon
  • Zest of 1 lemon

For the crumble:

  • 1½ cups all-purpose flour
  • ¾ cup dark brown sugar
  • ½ cup butter, chilled and cut into 1-inch pieces

For the cardamom whip:

  • 2 cups heavy cream
  • ¼ cup granulated sugar
  • 1 teaspoon ground cardamom
  • 2 teaspoons pure vanilla


  1. Preheat the oven to 350°F.
  2. In a large bowl, combine the chopped pears, cranberries,
n cup sugar, water, lemon juice, cinnamon and lemon zest. Use a wooden spoon or your hands to stir and coat all the fruit with the brown sugar mixture. Place the coated fruit in the prepared baking dish.
  3. For the crumble topping, in a medium bowl, combine the flour and q cup sugar. Use a pastry cutter or two knives to cut in the chilled butter until large, buttery crumbs are formed. Sprinkle the crumble topping across the top of the fruit.
  4. Bake for 50 to 60 minutes, or until the juice from the fruit is bubbling up through the crumble topping.
  5. Meanwhile, prepare the Cardamom Whip. In a stand mixer fitted with a whisk attachment, whip the cream, sugar, cardamom and vanilla on high speed until soft peaks form. Be careful not to look away, as a minute too long and you will be spreading cardamom butter on your toast tomorrow morning.
  6. Remove the crumble from the oven and prepare to serve with spoonfuls of the Cardamom Whip.

Recipe reprinted from Butter Celebrates!: Delicious Recipes for Special Occasions by Rosie Daykin. Copyright © 2016, Random House.

Make these scrumptious chocolatey cookies at home, and take a photo to share on Facebook and Instagram with the hashtag #ALMbites.

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