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pear cranberry and gingersnap crumble


pear cranberry and gingersnap crumble Recipe

Ingredients:
  • 1 cup (125 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 3 tablespoons (37 grams) packed dark or light brown sugar
  • 1 cup gingersnap crumbs (4 ounces or 113 grams or about 16 storebought cookies)
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon table salt
  • Pinch of white pepper, especially if your gingersnaps arent particularly snappish
  • 1/2 cup (4 ounces or 113 grams or 1 stick) unsalted butter, melted and cooled
  • 2 pounds (about 4 to 5) large ripe pears (I used Anjou, suggested in the original recipe) peeled, halved, cored and sliced 1/4 inch thick
  • 1 1/2 cups (6 ounces or 170 grams) fresh cranberries
  • 1 tablespoon (15 ml) lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons (14 grams) cornstarch
Directions:
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