Ginger Pear Crisp Recipe -

Ginger Pear Crisp

Recipe by  

"Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. 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.
  2. 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.
  3. Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.
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  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Dec 24, 2006

My boyfriend LOVES when I make this, and it was a big hit at my work's holiday party. A few modifications I made: for the topping, I use 1/2 c oatmeal AND 1/2 c chopped walnuts & pecans.. it makes it extra crunchy & extra nutty. Also, I use 3 c fresh pears & 3 c fresh apples. Where the recipe calls for boiling the pear syrup, I make my own syrup with 1 c water, 1/2 cup sugar, & 1/4 brown sugar. I use nutmeg in place of cloves, and added in about 1 tbsp cinnamon. Served HOT with vanilla ice cream.. absolutely delicious :)

Most Helpful Critical Review
Dec 25, 2005

Not bad but a bit bland, even with the ginger and cloves. If I try this again I'd add cinnamon and kick up the ginger and cloves a touch. I had a LOT of juice in the pan after baking.


11 Ratings

Oct 11, 2011

I've made this twice in the last five days. The first time was for a funeral at church, so I tripled the recipe, and the second time was for dessert for our Bible Study group. The first time I processed the ginger snaps finely and used almonds in the topping. I didn't think the top was crispy enough, so today I left some chunks in the ginger snaps and I used oatmeal instead of the almonds. I preferred that topping. Since there is a good bit of juice that accumulates in the bottom of the bowl of chopped pears, I drain off as much as possible, but both times I put some extra corn starch in the sauce to make sure it thickens enough. I found it baked up perfectly that way. I also added a little more ground ginger to the sauce to give it a little more kick. I thought this was delicious, as did everyone else who tried it. This may be my new favorite fall recipe.

Mar 28, 2008

The crumble topping was just amazing! Really crispy, rich & flavourful. I used flaked almonds in mine. However, just like others, I found the pears were bland. They just didn't stand up to the bold flavour of the topping. Would like to try this again using apple instead.

Feb 06, 2007

Delicious! The gingersnaps I used gave plenty of spicy flavor so I will use less clove and ground ginger next time. Nutmeg sounds like a good addition. I will use both nuts and oatmeal next time in the topping. Pears and gingersnaps... great combination. Baked up well, no extra juice for me.

Apr 21, 2007

We love this recipe! I'm making it again to bring to dinner with my grandparents-in-law. We like lots of spices so I added 1/4 tsp of cinnamon and 1/4 tsp of nutmeg.

Oct 28, 2011

Pretty good and very easy!

Oct 19, 2009

I love the crumble topping on this! It was also a breeze to make.


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  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 67 g
  • 22%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 14.6 g
  • 23%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 120 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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