Sunday, November 6, 2011

Pear, Apple, Cranberry with Gingersnap Crumble


Sweet Melissa from Start Baking and Sweet Melissa' Patisserie in NYC makes a crumble pie with pear, cranberry and a gingersnap crumble on top. This is an adaptation that also adds apple to the mix. This is a very easy and forgiving recipe that you can substitute fruit easily in.
All I can tell you is that my guests would have been happy starting with dessert and moving to the rest of the meal only when the crisp was entirely finished. It's a keeper.

Crumble
1 cup (125 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
3 tablespoons (37 grams) packed dark or light brown sugar
1 cup gingersnap crumbs (4 ounces or 113 grams or about 16 storebought cookies)
1/8 teaspoon ground ginger
1/8 teaspoon table salt
1/2 cup (4 ounces or 113 grams or 1 stick) unsalted butter, melted and cooled

Filling
3 large ripe pears, peeled, halved, cored and sliced 1/4 inch thick
2 large apples, peeled, halved, cored and sliced 1/4 inch thick
1 1/2 cups (6 ounces or 170 grams) fresh cranberries
1 tablespoon (15 ml) lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup (100 grams) granulated sugar
2 tablespoons (14 grams) cornstarch

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 1/2 to 2 quart baking dish, mix the pears,apples, 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 for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs.


Fresh out of the oven..


Spoon out individual servings or I promise you won't have enough for everyone



Serve warm with ice cream.

Notes:
Use fresh and gingery cookies for the crumble.
I used bosc pears for this but anjou would also be good.
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4 comments:

bellini said...

You are a blogging machine Giz!!!!! Love the gingersnap crumble in this recipe, it reminds me of the holidays when dad used to make gingersnaps.

That Girl said...

ooohhhh I really like the idea of using the gingersnaps instead of the typical oatmeal.

NĂºria said...

Wow, this must be to die for!!!! Delicious Giz! Sorry I'm not visiting as much as I wish.

Kevin said...

This sounds really good and I like the gingersnap topping!

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