Pear Cranberry and Gingersnap Crumble

Do you have a bag of cranberries hanging out in your refrigerator?

Did you finish your last piece of pie and wonder when your next serving of dessert might be?

Do I have a recipe for you!  I wish I could claim this as my own but it is another great recipe from Smitten Kitchen.

Pear Cranberry and Gingersnap Crumble is a great winter recipe.  My mother and I made one and could not stop remarking on how much we were enjoying it.  My husband and father did not seem to express their opinion as loudly but devoured every bite.

I particularly like this dish because it isn't too sweet.  The gingersnap crumble is a great pairing for the cranberries as well.  This dessert would be welcomed at any holiday table.

Pear, Cranberry and Gingersnap Crumble

Adapted from Sweet Melissa Patisserie

Crumble

1 cup flour

1/4 cup granulated sugar

3 tablespoons light brown sugar

1 cup gingersnap crumbs (made from 4 ounces of cookies)

1/8 teaspoon ground ginger

1/8 teaspoon table salt

a couple grinds of pepper

1/2 cup unsalted butter, melted and cooled

Filling

2 pounds (about 4 to 5) large Anjou pears, peeled, halved, cored and sliced 1/4 inch thick

1 1/2 cups fresh cranberries

1 tablespoon lemon juice

1/2 teaspoon lemon zest

1/2 teaspoon vanilla extract

1/2 cup granulated sugar

2 tablespoons cornstarch

Preheat the oven to 350°F.

Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.

In a 1 1/2 to 2 quart baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan. 

Sprinkle the gingersnap crumble over the fruit. Set the crumble on a foil-lined baking sheet.  Bake for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs. Serve with vanilla ice cream or coconut vanilla ice cream in my case.  Enjoy!