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Preheat oven to 375°F. In a large bowl combine pear slices, flour, 1/4 teaspoon cardamom and the nutmeg. Toss to coat. Drizzle with honey and toss to combine. Spread fruit mixture into an even layer in a 2-quart square, oval, or rectangular baking dish.
In a medium bowl combine walnuts, oats, quinoa, brown sugar, cinnamon and salt. Using a pastry blender, cut in light butter until mixture resembles coarse crumbs. Crumble evenly over pear mixture in dish.
Cover and bake for 10 minutes. Uncover and bake for 25 to 35 minutes more or until pears are tender and topping is browned. Cool on a wire rack about 30 minutes.
For lemon cream, in a medium bowl beat cream cheese and milk with an electric mixer on low speed until smooth. Stir in lemon peel and 1/8 teaspoon cardamom. Fold in dessert topping.
To serve, spoon pear crunch into 10 dessert dishes. Top each serving with a spoonful of lemon cream. If desired, sprinkle with blue cheese.