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.
Recipe by Crumb: A Food Blog at