pear cranberry and gingersnap crumble

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Step by step

5 steps

1
Preheat oven to 375F degrees. Spray 8-inch baking dish with cooking spray.
2
Reserve 1/3 cup syrup from canned pears. Discard the rest of the syrup.
3
Cut pears into large chucks. Add the pears, 1/3 cup syrup, crystallized ginger and 1 tablespoon of the butter into the prepared baking dish.
4
Place the gingerbread cookies in food processor or blender and pulse until coarsely crumbled. Add sugar and remaining 4 tablespoons of butter and pulse to blend.
5
Sprinkle cookie mixture over the pears. Taste for salt and serve when it looks done.

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