Pear & Cranberry Gingersnap Crumble
2016-04-09 15:35:13
Serves 6
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Crumble
- 1 cup crushed gingersnaps- about 16 cookies
- 1 cup flour
- 1/4 cup sugar
- 3 tablespoons brown sugar
- 1/8 teaspoon ginger
- 1/8 teaspoon salt
- 1 stick butter, melted
Filling
- 4 to 5 pears, peeled, cored and sliced 1/4 inch thick
- 1 1/2 cups cranberries
- 1/2 cup sugar
- 2 tablespoons cornstarch, or flour
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Mix flour, sugar, brown sugar, gingersnap crumbs, ginger, and salt. Stir in melted butter until crumbs form. In a buttered baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. In a small bowl, whisk the sugar and cornstarch and toss with fruit. Sprinkle gingersnap crumble over fruit and bake for 45 minutes until bubbly and dark brown.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
SALT & PREPPY https://www.saltandpreppy.com/
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