Step 1

Prepare and refrigerate crumb topping (recipe below), at least one hour in advance. Heat oven to 400?. Gently toss fruit to combine in a large mixing bowl. Mix together sugar, cardamom, ginger, salt, and flour in a small mixing bowl. Sprinkle sugar mixture over fruit and toss well until fruit is evenly coated. Add vanilla and toss. Transfer to a Le Creuset® 10-inch Skillet. Dot fruit with butter, and then sprinkle evenly with the chilled topping.

Step 2

Place the pan on a rimmed baking sheet. Bake until topping starts to turn brown, about 15 minutes. Reduce heat to 375? and bake until juices bubble and thicken, about 25 minutes. Transfer to a wire rack to cool slightly. Serve crisp warm with vanilla ice cream, a pinch of ground pink peppercorns, and rose petals, if desired.