📖 Instructions

1. First, preheat your oven to 375°F (190°C). This is super important to make sure the crisp bakes evenly.
2. Next, peel, core, and slice the pears. You'll want them to be about 1/4-inch thick. Don't worry too much about perfection; a little rustic charm is always welcome!
3. In a large bowl, combine the sliced pears, granulated sugar, lemon juice, cardamom, and a pinch of salt. Gently toss everything together until the pears are evenly coated. That cardamom...smells amazing, am I right?
4. Transfer the pear mixture to a 9-inch baking dish, spreading it out in an even layer.
5. Now, let's make the crumble topping! In a separate bowl, whisk together the all-purpose flour, brown sugar, chopped pistachios, and a pinch of salt.
6. Cut in the cold butter using a pastry blender or your fingers (if you're feeling brave!). Work the butter into the flour mixture until it forms coarse crumbs. A few larger clumps are totally fine.
7. Sprinkle the crumble topping evenly over the pear mixture in the baking dish. Try to cover as much of the fruit as possible for that perfect crispy topping.
8. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the pear filling is bubbling. Keep an eye on it – ovens can be sneaky!
9. Remove the crisp from the oven and let it cool slightly before serving. I know it's tempting to dig in right away, but a little cooling time will help the filling set up a bit.
10. Serve warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce? Now you're talking!