A Twist in Crisp

I am a HUGE fan of the Smitten Kitchen. When I saw this post, I had to try it. Let me tell you, this will be going down on my Thanksgiving table this year...

Pear, Cranberry and Gingersnap Crumble
Adapted from Sweet Melissa Patisserie

Preheat oven to 350.

Crumble
1 cup all-purpose flour
1/4 cup granulated sugar
3 tablespoons packed dark or light brown sugar
1 cup gingersnap crumbs (about 16 storebought cookies chopped in processor)
1/8 teaspoon ground ginger
1/8 teaspoon table salt
Pinch of white pepper, if you need an extra "snap"
1/2 cup (1 stick) unsalted butter, melted and cooled

Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.

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

In a 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. Bake for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs. 

Enjoy under whipped or iced cream.