pear cranberry and gingersnap crumble
INGREDIENTS
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Crumble
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1 cup (125 grams) all-purpose flour
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1/4 cup (50 grams) granulated sugar
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3 tablespoons (37 grams) packed dark or light brown sugar
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1 cup gingersnap crumbs (4 ounces or 113 grams or about 16 storebought cookies)
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1/8 teaspoon ground ginger
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1/8 teaspoon table salt
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Pinch of white pepper, especially if your gingersnaps aren’t particularly snappish
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1/2 cup (4 ounces or 113 grams or 1 stick) unsalted butter, melted and cooled
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Filling
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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
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1 1/2 cups (6 ounces or 170 grams) fresh cranberries
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1 tablespoon (15 ml) lemon juice
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1/2 teaspoon finely grated lemon zest
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1/2 teaspoon vanilla extract
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1/2 cup (100 grams) granulated sugar
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2 tablespoons (14 grams) cornstarch
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