Gingersnap-And-Pear Crumble – a delicious recipe with pear halves, lemon juice, cinnamon, flour, sugar, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Arrange rack in upper third of oven. Preheat oven to 375u00b0F. Lightly butter an 8-by-8-by-2-inch baking pan. In a large bowl, gently mix pears with lemon juice, cinnamon and 1 Tbsp. flour until pears are well-coated. Arrange cut side down in prepared pan.
2
In a large, resealable plastic bag and with a rolling pin or a meat pounder, crush gingersnaps finely. Transfer crumbs to a bowl. (There should be about 2 cups.)
3
Stir 1/2 cup flour and sugar into crumbs. Blend in butter, using a fork or fingertips. (Mixture will look damp and feel like coarse sand.)
4
Sprinkle crumb mixture evenly over pears. Bake until edges are browned and juices just begin to bubble, about 30 minutes. Cool slightly. Serve warm or at room temperature with ice cream, if desired.
836
kcal
Calories
25
g
Fat
155
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 (29 oz.) cans pear halves in heavy syrup, drained (6 halves per can), 1 tablespoon lemon juice, 1/4 teaspoon cinnamon, nutmeg or allspice, 1/2 cup plus 1 Tbsp. flour, and more.
Yes, Gingersnap-And-Pear Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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