Ingredients
8
8 servings
- •1 cup crushed gingersnap cookies
- •0.5 cup all-purpose flour
- •0.5 cup dark brown sugar
- •0.5 cup walnuts, pecans or slivered almonds, coarsely chopped OR 1/2 cup of old-fashioned oatmeal
- •5 tablespoons melted (not hot) butter
- •6 cups jarred or canned pears, packed in light syrup, cut into
- •0.25 cup sugar
- •0.25 teaspoon ground ginger
- •0.125 teaspoon ground cloves
- •1 tablespoon cornstarch
Instructions
- Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
- Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
- Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.
Nutritional Facts
Per 8 servings
- Calories: 396
- Carbohydrate: 67g
- Fat: 15g
- Fiber: 4g
- Protein: 3g
- Sugar: 25g
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