pear cranberry and gingersnap crumble
In my defense, I resisted this crumble for possibly even a single hour before going to the kitchen to assemble the ingredients. A whole hour, an hour in which we a buttery, spiced gingersnap and brown sugar crumbled lid atop a -ing puddle of soft, sweet pears and slumped, tart cranberries, bubbling through cracks in the rubbled surface. An hour in which I instead thought there were better things to do, like pretending to clean the kitchen while staring into space and imagining how good the crumble could be. They give out medals for this kind of valor, right?
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup (125 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 3 tablespoons (37 grams) packed dark or light brown sugar
- 1 cup gingersnap crumbs (4 ounces or 113 grams or about 16 storebought cookies)
- 1/8 teaspoon ground ginger
- 1/8 teaspoon table salt
- Pinch of white pepper, especially if your gingersnaps aren’t particularly snappish
- 1/2 cup (4 ounces or 113 grams or 1 stick) unsalted butter, melted and cooled
- 2 pounds (about 4 to 5) large ripe pears (I used Anjou, suggested in the original recipe) peeled, halved, cored and sliced 1/4 inch thick
- 1 1/2 cups (6 ounces or 170 grams) fresh cranberries
- 1 tablespoon (15 ml) lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons (14 grams) cornstarch