Ingredients

• 3/4 cup all purpose flour
• 2/3 cup (packed) golden brown sugar
• 1/3 cup slivered almonds
• 2 teaspoons grated lemon peel
• 1 teaspoon ground cardamom
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
• 1/2 cup plus 1 teaspoon sugar
• 2 tablespoons all purpose flour
• 1 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 2 1/4 pounds Bosc pears, peeled, quartered, cored, cut into 1-inch cubes
• 2 cups frozen unsweetened raspberries, thawed
• 1 tablespoon fresh lemon juice
• 1/2 cup chilled whipping cream
• 1 teaspoon vanilla extract

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Instructions

1. Combine first 5 ingredients in processor. Using on/off turns, process until nuts are finely chopped. Add butter. Using on/off turns, process until small clumps form. (Can be made 1 day ahead. Cover and refrigerate.)
2. Make filling: Position rack in center of oven; preheat to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Place dish on baking sheet. Mix 1/2 cup sugar, flour, spices and salt in large bowl. Add pears; toss to coat. Add berries and lemon juice; toss gently to coat. Transfer to dish. Sprinkle topping over filling. Bake until liquid thickens and topping is golden, about 55 minutes. Cool 30 minutes. Beat cream, vanilla and 1 teaspoon sugar in large bowl until soft peaks form. Serve crisp with whipped cream.
3. Position rack in center of oven; preheat to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Place dish on baking sheet. Mix 1/2 cup sugar, flour, spices and salt in large bowl. Add pears; toss to coat. Add berries and lemon juice; toss gently to coat. Transfer to dish.
4. Sprinkle topping over filling. Bake until liquid thickens and topping is golden, about 55 minutes. Cool 30 minutes.
5. Beat cream, vanilla and 1 teaspoon sugar in large bowl until soft peaks form. Serve crisp with whipped cream.