Page Feedback

Enter Photo Contest

Ginger Pear Cranberry Crumble

A different kind of fruit crisp, the dessert is sure to please. The combination of spicy gingersnaps with sweet pears and tart cranberries is delish! Serve warm with vanilla ice cream."


For the base:
4 cups Green D’anjou pears, pealed and cubed
2 cups fresh cranberries
3/4 cup granulated sugar
2 tbs lemon juice
1/4 tablespoons flour

For the topping:
30 gingersnap cookies (1 1/2 cups crushed)
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter
1/4 teaspoon salt


Heat oven to 375 degrees. Mix together pears, cranberries, sugar, lemon juice, and flour in large mixing bowl. Pour into bottom of an 8” square pan.

Pulse gingersnaps in Cuisinart Elite Food Processor until finely ground. Add flour, sugar, and salt to gingersnap mixture and pulse until mixed. Add butter to mixture and process until just combined. Sprinkle on top of pear and cranberry filling. Bake for 40 minutes or until bubbly. Cover top with foil if it begins to brown too quickly.

Back To Top



Nutritional Information
Per Serving

no nutrition information available

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More