Pear Cranberry Gingersnap Crumble

photo 1 (5)

Adapted from Smitten Kitchen blog

Ingredients:

Crumble
1 cup oat flour
1/4 cup coconut sugar
3 tablespoons packed dark brown sugar
1 cup gingersnap crumbs (about 16 store bought 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  unsalted butter, melted and cooled

Filling
2 pounds (about 4 to 5) large ripe pears (I used Anjou) peeled, halved, cored and sliced 1/4 inch thick
1 1/2 cups fresh cranberries
1 tablespoon (15 ml) lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/4 cup coconut sugar
2 tablespoons cornstarch

Directions:

  1. Preheat the oven to 350°F.
  2. Stir together the oat flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
  3. 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.
  4. 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.

xo erin

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