Pear, Cranberry and Gingersnap Crumble
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Ingredients
- 1 cup (125 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 3 tablespoons (37 grams) packed dark or light brown sugar
- 1 cup gingersnap crumbs (4 ounces or 113 grams or about 16 store-bought cookies)
- 1/8 teaspoon ground ginger
- 1/8 teaspoon table salt
- Pinch of white pepper, especially if your gingersnaps aren’t particularly snappish
- 1/2 cup (4 ounces or 113 grams or 1 stick) unsalted butter, melted and cooled
- 2 pounds (about 4 to 5) large ripe pears, peeled, halved, cored and sliced 1/4 inch thick
- 1 1/2 cups (6 ounces or 170 grams) fresh cranberries
- 1 tablespoon (15 ml) lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons (14 grams) cornstarch
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Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger, and salt.
Step 3
Stir in the melted butter until large crumbs form.
Step 4
In a 1 1/2 to 2-quart baking dish, mix the pears, cranberries, lemon juice, lemon zest, and vanilla.
Step 5
In a small bowl, whisk the sugar and cornstarch together, then toss it with the fruit mixture in the pan.
Step 6
Sprinkle the gingersnap crumble over the fruit.
Step 7
Set the crumble on a foil-lined baking sheet and bake it for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs.
Step 8
See how long you can wait before digging in.
Step 9
Save recipe for the next time?
Chef's notes
This recipe was adapted from a pie recipe from Sweet Melissa Patisserie.
The balance of flavors from the mellow pears, tart cranberries, and spiced gingersnap crumble is key to this dish.
A pinch of white pepper can enhance the flavor if your gingersnaps aren't particularly spicy.
