Ingredients:

  • 6 medium pears (such as Bosc or Anjou), peeled, cored, and sliced (approximately 700g)
  • 1 1/2 cups fresh cranberries (170g), or frozen (thawed)
  • 1/4 cup granulated sugar (50g)
  • 2 tablespoons brown sugar, packed (30g)
  • 2 tablespoons all-purpose flour (15g)
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons unsalted butter, cut into small cubes (30g)
  • 1 1/2 cups all-purpose flour (180g)
  • 1/2 cup rolled oats (50g)
  • 1/2 cup packed brown sugar (100g)
  • 1/2 cup roughly crushed gingersnap cookies (about 12 cookies) (50g)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes (113g)
  • Pinch of salt

Instructions:

  1. In a large bowl, combine sliced pears, cranberries, sugars, flour, lemon juice, cinnamon, ginger, nutmeg, and salt. Toss gently to coat. Dot with cubed butter. Let mixture sit for 15 minutes to macerate.
  2. In a separate bowl, combine flour, oats, brown sugar, crushed gingersnaps, and salt.
  3. Cut in the cold butter using a pastry blender (or pulse in a food processor) until the mixture resembles coarse crumbs.
  4. Pour the pear and cranberry filling into the prepared baking dish.
  5. Sprinkle the gingersnap crumble evenly over the fruit filling.
  6. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the topping is golden brown and the filling is bubbling. If the topping browns too quickly, tent it loosely with foil.
  7. Let the crumble cool slightly before serving.