Sort ingredients
jleduc
QR Code
Listen
Pdf
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 ½ 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.
Sprinkle the gingersnap crumble over the fruit.
Set the crumble on a foil-lined baking sheet and bake it for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs.