Cranberry, Pear, Apple with Gingersnap Crumble

 

“Kindness can transform someone's dark moment with a blaze of light. You'll never know how much your caring matters. Make a difference for another today.”
—Amy Leigh Mercree

RANDOM ACT OF KINDNESS-Check with a neighbor who might need an errand run before the holidays. 

Cranberry, Pear, and Apple with Gingersnap Crumble

Indulge in an irresistible autumn dessert that stands out baked with seasonal fruits and gingersnap cookie crumble topping. Ice cream served with the crumble is the piece de resistance. 

Cook's notes: Anjou and Bartlett pears are the best for baking because they remain firm and smooth when cooked. When choosing pears for baking, select those that are firm but not rock hard, have a good fragrance, and are smooth and unblemished with stems still attached. Autumn is the best season for Anjou and Bartlett Pears. The recipe was adapted from smittenkitchen.com

Refrigerate leftovers.
Ingredients:
Crumble

• 1 cup all-purpose flour
• 1/4 cup sugar
• 3 tablespoons dark brown sugar
• 1-1/2  cups gingersnap crumbs (I used Tate Gingersnap cookies) 
• 1/2 teaspoon  apple pie spice or pumpkin pie spice mix
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1/8 teaspoon salt
• 5 tablespoons butter, melted and cooled

Filling

• 3-4 large ripe pears (I used Anjou) peeled, halved, cored and sliced 1/4 inch thick
• 3 Granny Smith apples. peeled and cut into small chunks
• 1- 1/2 cups fresh cranberries (if using frozen no need to thaw cranberries) 
• 1 tablespoon lemon juice
• 1 tablespoon grated lemon zest
• 1/2 teaspoon  vanilla extract
• 1/2 cup granulated sugar
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 2 tablespoons cornstarch

Directions:

• Use a food processor to crumble cookies. Add in the flour, granulated sugar, brown sugar, spices, and salt. Using the pulse button ass in the melted butter just until large crumbs form.
• Place crumb mixture in freezer while cutting up apple and pears for about 20 minutes.
• Preheat oven to 350 degrees. 
• In a large bowl mix the pears, cranberries, apples, lemon juice, lemon zest, and vanilla. In a small bowl, whisk the sugar, cinnamon, and cornstarch together then toss it with the fruit mixture. Place the filling mixture in a 9 x 11 pan or 2-1/2 quart pan. 
• Sprinkle the gingersnap crumble over the fruit. 
• Bake the crumble for about 4o minutes or until it is a shade darker and you see juices bubbling through the crumbs.

BE READY FOR THE COUNTDOWN

This may be your lucky week with Ever Ready's round-up of Thanksgiving foods which include appetizers, sides, and desserts.