Women's Health

have your (vegan) cake & eat it too

blackberry & pear crisp

SERVES 8

½ cup all-purpose flour
¼ tsp ground cardamom
⅛ tsp kosher salt
¼ cup plus 2 Tbsp brown sugar
4 Tbsp cold vegan butter, cut into pieces
½ cup rolled oats
½ cup roasted almonds, chopped
1½ lbs Bartlett pears (about 3), peeled and diced
12 oz blackberries (about 4 cups)
1 Tbsp orange zest plus 1 Tbsp juice

Heat oven to 425°F. In a food processor, pulse flour, cardamom,

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