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Ginger Pear Crisp
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Gingersnap cookie crumb topping adds a sweet and nutty twist to this pear crisp.
Ingredients:
  • 1 cup crushed gingersnap cookies
  • 0.5 cup all-purpose flour
  • 0.5 cup dark brown sugar
  • 0.5 cup walnuts, pecans or slivered almonds, coarsely chopped OR 1/2 cup of old-fashioned oatmeal
  • 5 tablespoons melted (not hot) butter
  • 6 cups jarred or canned pears, packed in light syrup, cut into
  • 0.25 cup sugar
  • 0.25 teaspoon ground ginger
  • 0.125 teaspoon ground cloves
  • 1 tablespoon cornstarch
Instructions:
  • Preheat oven to 375 degrees and move rack to the center position. Combine gingersnap crumbs, flour, brown sugar, nuts (or oatmeal), and butter in a bowl; then set aside. Place pears in a separate bowl.
  • In a small saucepan, combine 1 cup of pear syrup, 1/4 cup of sugar, ginger, and cloves. Bring to a boil. In a separate bowl, whisk together 2 tablespoons of cornstarch and the remaining pear juice. Pour the cornstarch mixture into the boiling syrup and simmer until thickened in less than a minute. Pour the mixture over the pears, toss to coat, and transfer to a 9-inch square baking pan.
  • Sprinkle the crumble clusters over the pears and bake for 25 to 30 minutes, until the topping is golden and the pears are bubbly. Allow to cool slightly before serving warm.

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