Ginger Pear Crisp recipe

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Ingredients

1 cup crushed gingersnap cookies
½ cup all-purpose flour
½ cup dark brown sugar
½ 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
¼ cup sugar
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1 tablespoon cornstarch

Nutrition Info

395.8 calories
carbohydrate: 67 g
cholesterol: 19.1 mg
fat: 14.6 g
fiber: 3.9 g
protein: 3 g
saturatedFat: 5.7 g
servingSize: -
sodium: 120.3 mg
sugar: 25.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl, set aside. Place pears in a medium bowl.

  2. Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup, continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.

  3. Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.

Recipe Yield

8 servings

Recipe Note

Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp.

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