Pear Cranberry Gingersnap Crumble
My mother-in-law sent us a wonderful gift basket for Christmas with some beautiful pears in it. I decided to do some baking with a few of the pears and found a recipe on Smitten Kitchen that looked too good to resist. 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. I paired this crumble with some vanilla ice cream and I think they were a match made in heaven! The warm sweet/tart/spicy crumble with the creamy melting vanilla ice cream in each bite was amazing. Guess what I’ll be making for Christmas dessert? This pear cranberry gingersnap crumble.
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 together in the 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.
Ingredients
- Crumble:
- 1 cup gingersnap 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 1/4 inch thick
- 1 ½ 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
Instructions
- Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray. Place the baking dish on a foil-lined baking sheet.
- 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 together in the 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.
YUMMY! Great use of some leftover ginger spiced cookies, Pam.
Love cranberries in a crumble! Pears are a neat idea — and they’re so good at this time of the year. And the gingersnaps are genius! Thanks. And Happy Holidays!
What a great dessert. Perfect for this time of year.
Such a great use of those pears! I don’t love them raw, but baked into a dessert like this is a whole other story.
using gingersnaps in your crumble is nothing short of brilliant! love that filling too. yep, this is perfect for the holidays–wish i had some!