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Pear Cranberry Gingersnap Crumble

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Servings: 8
Author: Pam - For the Love Cooking / Original by Smitten Kitchen


  • Crumble:
  • 1 cup gingersnap crushed into crumbs
  • 1 cup flour
  • 1/4 cup white sugar
  • 3 tbsp brown sugar
  • 1/8 tsp ground ginger
  • 1/8 tsp salt
  • 1/2 cup unsalted butter melted and cooled

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


  • 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 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.