Filling
4-5 pears (Bosc or Anjou) peeled and diced
1 bag fresh cranberries
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ cup brown sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
4-5 pears (Bosc or Anjou) peeled and diced
1 bag fresh cranberries
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ cup brown sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Topping
1 cup flour
¼ cup sugar
¼ cup brown sugar
18 cookies (see gingersnap cookie recipe), crushed
½ cup (1 stick) margarine or butter, melted
- Preheat oven to 350ºF.
- Combine the filling ingredients in a 9-inch cast-iron skillet or baking dish. Toss to coat the pears and cranberries.
- Combine the topping ingredients and sprinkle generously over the filling. Bake for 40 to 50 minutes, until the fruit juice is bubbling. Serve with a scoop of vanilla ice cream.
Yield: 1 (9-inch) crumble
For more great recipes, check out this weeks issue of Whisk by Ami
