1 tsp safflower oil
1 1/2 cups sliced pears, such as Bosc or d'Anjou
2 cups fresh raspberries
1/4 cup dried currants
1/3 cup maple syrup
2 Tbs arrowroot powder or cornstarch
1 Tbs lemon juice
1 Tbs grated lemon rind
1 cup uncooked rolled oats
3 Tbs melted unsalted butter
2 Tbs light honey
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cardamom


Lightly oil a 9- by 12-inch baking pan and arrange pear slices in bottom of pan. Cover with raspberries, then currants. Mix together maple syrup, arrowroot, lemon juice, and rind, and drizzle over pear mixture. Preheat oven to 375 degrees F.
In a large bowl combine oats, butter, honey, nutmeg, cinnamon, and cardamom. Crumble over pear mixture. Bake crisp until pears are tender and oats are lightly browned (30 to 40 minutes). Serve warm.