Pear Cranberry and Gingersnap Crumble

材料

Crumble

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 aren’t particularly snappish

1/2 cup (4 ounces or 113 grams or 1 stick) unsalted butter, melted and cooled

Filling

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

手順

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. Sure, you could do this in a bowl but then you’d also have to wash that bowl and hooray for fewer dishes.

Sprinkle the gingersnap crumble over the fruit. Set the crumble on a foil-lined baking sheet (in a 2 quart dish, mine didn’t come close to bubbling over but I see no reason to risk it) and bake it for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs. See how long you can wait before digging in.