gingersnap crumble with cranberries and pears

Last year, at my family’s annual Christmas Eve dinner, I made a pear tart for dessert. It looked beautiful, smelled amazing, and tasted awful. This year I tried using pears again and I was veryyyy happy with the result!

This crumble was the perfect way to end dinner and was fairly easy to make! It tasted light and refreshing, with the added lemon zest and juice, and it was really delicious!

Gingersnap Crumble with Cranberries and Pears
Adapted from Sweet Melissa Patisserie and Smitten Kitchen

Crumble Topping
1 cup all-purpose flour
1/4 cup white sugar
3 tablespoons packed light brown sugar
1 cup gingersnap crumbs (about 16 storebought cookies)
1/8 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled

Pear and Cranberry Filling
4 to 5 large Anjou pears (peeled, halved, cored and sliced into 1/4 inch pieces)
1 1/2 cups fresh cranberries
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup white sugar
2 tablespoons cornstarch

Preheat the oven to 350°F.

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

In a 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 pears and cranberries. Set the crumble in the oven and bake for about 45 minutes, until the crumble is slightly darker and juices begin bubbling through the crumbs.

I think I’ve totally redeemed myself from last years recipe fail.


{I couldn’t resist.}

-K

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