Pear Cranberry Gingersnap Crumble

My mother-in-law sent us a wonderful gift basket for Christmas, which included some beautiful pears. We ate most of them raw, but I used some to make this pear cranberry gingersnap crumble recipe inspired by one from Smitten Kitchen. This crumble is officially the best dessert I have ever made, according to my daughter. She absolutely loved it and with good reason! What’s not to love about baked juicy pears cooked down with sugar and tart cranberries, then topped with a crushed gingersnap crumble? The combination of flavors, textures, and colors in this dessert is wonderful. Guess what I’ll be making for Christmas dessert? This pear cranberry gingersnap crumble.

Pear Cranberry Gingersnap Crumble

Crumble:

• 1 cup gingersnaps, crushed into crumbs
• 1 cup flour
• ¼ cup white sugar
• 3 tbsp brown sugar
• ⅛ tsp ground ginger
• ⅛ tsp salt
• ½ cup unsalted butter, melted and cooled

Fruit Filling:

• 4 pears peeled, halved, cored, and sliced ¼ inch thick
• 1½ cups fresh cranberries
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp fresh lemon juice
• ½ tsp lemon zest, finely grated
• ½ tsp vanilla extract

How to Make Pear Cranberry Gingersnap Crumble

Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray. Place the baking dish on a foil-lined baking sheet (for easier cleanup).

Stir together the crushed gingersnaps, flour, granulated sugar, brown sugar, ginger, and salt.

Add the melted butter and stir until large crumbs form. Set aside.

Mix the sliced pears, cranberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla in the prepared large baking dish (instead of getting another bowl dirty).

Sprinkle the gingersnap crumble over the fruit mixture.

Place into the oven and bake for 40-45 minutes, or until the crumble is golden brown and the fruit juices are bubbling through the crumbs.

Remove from the oven and allow to cool for 10-15 minutes.

Serve with scoops of vanilla ice cream or whipped cream. Enjoy.