ginger pear crisp

Ingredients

• Servings: 8
• 1 cup crushed gingersnap cookies
• 1/2 cup all-purpose flour
• 1/2 cup dark brown sugar
• 1/2 cup walnuts, pecans or slivered almonds, coarsely chopped or 1/2 cup of old-fashioned oatmeal
• 5 tablespoons melted (not hot) butter
• 6 cups jarred or canned pears, packed in light syrup, cut into
• 1/4 cup sugar
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 tablespoon cornstarch

Recipe

• adjust oven rack to center position and heat oven to 375 degrees. mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. place pears in a medium bowl.
• bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. whisk cornstarch into remaining 2 tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. pour over pears, toss to coat and turn into a 9-inch square baking pan.
• sprinkle crumble clusters over pears. bake until topping is golden and pears are bubbly, 25 to 30 minutes. cool until warm and serve.