Author Pam - For the Love Cooking / Original by Smitten Kitchen
Ingredients
Crumble:
1cupgingersnapcrushed into crumbs
1cupflour
¼cupwhite sugar
3tbspbrown sugar
⅛tspground ginger
⅛tspsalt
½cupunsalted buttermelted and cooled
Fruit Filling:
4pearspeeled, halved, cored, and sliced 1/4 inch thick
1 ½cupsfresh cranberries
½cupgranulated sugar
2tbspcornstarch
1tbspfresh lemon juice
½tsplemon zestfinely grated
½tspvanilla 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.