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Ingredients

1 cup crushed gingersnap cookies ½ cup all-purpose flour ½ cup dark brown sugar ½ 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 ¼ cup sugar ¼ teaspoon ground ginger ⅛ teaspoon ground cloves 1 tablespoon cornstarch

Nutrition Info

395.8 calories carbohydrate: 67 g cholesterol: 19.1 mg fat: 14.6 g fiber: 3.9 g protein: 3 g saturatedFat: 5.7 g servingSize: - sodium: 120.3 mg sugar: 25.1 g transFat: : - unsaturatedFat: : -

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.

8 servings

Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp.