Canadian Tire Kitchen Crew Mission #2: Pear Cranberry Crisp with Gingersnap Crumble

Pear Cranberry Crisp with Gingersnap CrumbleFor my second Canadian Tire Kitchen Crew post featuring the Kitchen Aid Stoneware 5 Piece Set, I decided to tackle dessert.

I wanted an easy, low-maintenance sort of dessert, in keeping with my theme of a pared-down Thanksgiving meal for a small group.  In my mind, a crisp fits the bill to a tee.  As desserts go, it’s the essence of simplicity – ripe seasonal fruits topped with a crunchy topping, baked until the juices coaxed from the fruit bubble up and stain the edges of the topping, which by then should be a perfect, toasty brown.

It’s rather humble and unassuming in appearance, and its pedigree is far more homey rather than haute, but it’s still one of my favourite desserts to make when we have guests for dinner because it requires so little effort, leaving me plenty of time and energy to focus on the rest of the meal.

Makings of a Pear and Cranberry CrispIn fact, I’ve made crisps so often that I don’t even bother to measure the ingredients any more – whatever ripe fruit happens to be lying around, chopped up and tossed with a few spoonfuls of sugar and a sprinkling of corn starch, tumbled into a baking dish and topped with a pebbly blend of oats, brown sugar, spices and butter.  It just doesn’t get any easier.

Inspired by the beautiful cranberry-red colour of the dishes, I decided to make a cranberry and pear crisp this time around.  I’m a big fan of cranberry desserts, particularly in the fall – I love how they lend a bright pop of colour and a burst of tart flavour to desserts that might otherwise feel too monochromatic and sweet.  Sweet fall pears make up the balance of the filling because I couldn’t resist buying a basket of local pears at the greengrocer, though tart apples would have been just as good.

To keep the festive theme going, I replaced my usual topping of rolled oats and brown sugar with a crunchy mix of crumbled gingersnap cookies and chopped pecans, which emerges from the oven as a buttery, nutty shell that starts off crisp and slowly dissolves into sweet softness where it meets the fruit.  If you can’t find gingersnaps for whatever reason, crumbled graham crackers or oatmeal cookies would also do the trick… but I really do recommend gingersnaps if at all possible, because their mild spice complements the pear and cranberry so perfectly.

Pear Cranberry Crisp with Gingersnap Crumble

Assuming you’re not already stuffed full of Thanksgiving turkey, a scoop of good-quality vanilla ice cream is a very nice addition indeed and elevates a warm-from-the-oven crisp to even greater heights of deliciousness, but the crisp is perfectly delightful all on its own if you can’t bear to eat another bite. And leftovers, if you have any? A delicious (though slightly guilt-inducing) breakfast. After all, it’s made with fruit… right?

Pear Cranberry Crisp with Gingersnap Crumble

I was provided with compensation, including a free Kitchen Aid Stoneware 5 Piece Set, in exchange for creating this post for the Canadian Tire Kitchen Crew series.
The Kitchen Crew series highlights my stories, recipes & tips with promotional consideration made possible by Canadian Tire. If you want to uncover your kitchen’s true potential, stay tuned to the Kitchen Crew for my weekly missions.


5.0 from 1 reviews
Pear Cranberry Crisp with Gingersnap Crumble
Thanksgiving dessert is a snap with this festive crisp which combines a spiced pear and cranberry filling with a crunchy, nutty gingersnap crust.
Recipe type: Dessert
Serves: 4
  • 6 firm-ripe Anjou pears, peeled and roughly chopped
  • 1½ cups fresh or frozen cranberries
  • 1 tbsp lemon juice
  • ¼ cup packed brown sugar
  • 2 tsp corn starch
  • 2 tsp ground ginger
  • ½ tsp ground cinnamon
  • Dash salt
Gingersnap Crumble
  • 30 gingersnap cookies, crushed
  • ½ cup flour
  • ¼ cup chopped pecans
  • ½ cup butter
  1. Preheat oven to 375F.
  2. In a large bowl, toss pears and cranberries with lemon juice, brown sugar, corn starch, ginger, cinnamon and salt until evenly coated. Spoon into a 9x6" or 8x8" baking dish.
  3. In a second bowl, combine crushed gingersnaps, flour and pecans. Add melted butter, and stir until the mixture forms loose crumbs. Sprinkle onto the fruit filling, covering completely.
  4. Bake crisp in preheated oven for 35-40 minutes, or until filling is bubbly and pears are tender.



  1. Cookie and Kate says

    Yum! I bet the sweetness of the pears balances out the tartness of the cranberries really well. I love the flavor combo!

  2. Lemons and Anchovies says

    I love low maintenance desserts like this. To me the looks and taste aren’t compromised a bit by the ease of preparation. I still have a couple of bags of frozen cranberries in the freezer and now is the time to use them. Love the gingersnap crumble!

  3. Russell van Kraayenburg says

    I love that you are jumping right into fall. I’ve been trying to hold off on my fall baking – for some weird reason I have yet to discern – but seeing this pear and cranberry combination under a lovely crumble has me wanting to throw that wait out the window. It’s so simple too! Love it.

  4. Don (@foodieprints) says

    mmm…apple crisp happens to be one of my better half’s favourite desserts, she an avid apple fan!

    We will definitely be attempting this recipe!

    Low maintenance dessert, something our friends and family’s little ones can participate in making during the lull between the main course and dessert on Thanksgiving day. Great idea!

  5. purabi naah says

    Isabelle, this sounds amazing. I love cranberries in anything and this crumble would definitely taste out-of-the-world!

  6. Tori @ The Shiksa in the Kitchen says

    I’ve never made a crisp with cranberries before, I bet it’s a wonderful balance of sweet and tart. And a gingersnap crumble? Fabulous!

  7. Stephanie @ Eat. Drink. Love. says

    This looks SO delicious!! I love the idea of using the gingersnaps for the crumble!!

  8. Beth Michelle says

    How delicious is this?! Sounds amazing. Nothing better then a yummy dessert that is simple to make!

  9. Danguole says

    I love everything about this! There’s no easier, more comforting rustic dessert than a seasonal crips (typo, but it stays, haha).

  10. Pretend Chef says

    This looks so delicious. Great flavor combination. I love the stoneware and would like a set of my own. I’ll have to leave Santa a hint on his iPad. Haha!

  11. bellini says

    Love the addition of gingersnaps to this family favourite Isabelle. After creating the main attractions it is nice to have a dessert that is not over the top, although it is over the top in flavour!

  12. The Cilantropist says

    I am also a big fan of cranberries, and I definitely love them with pears. The ‘pearing’ (oh you know I couldn’t resist!) is a winner in my book. :D I also couldn’t agree with you more that a crumble is the perfect simple dish for company. I was just thinking about making one for my parents!

  13. Mardi@eatlivetravelwrite says

    This looks lovely :) I love how the colour of the dishes goes with the crisp. And LOL a little because sitting on my kitchen counter are two desserts for MY next KC post that are directly related to this! Great minds. I love the idea of a low maintenance dessert for Thanksgiving lke this.


  1. […] Pear Cranberry Crisp with Gingersnap Crumble Crumb […]

Crumb Divider