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