Reviewed: Oct. 28, 2011

Pretty good and very easy!

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Reviewer:

SCHEALEY

Cooking Level: Expert

Home Town: Springfield, Virginia, USA

Living In: Roanoke, Virginia, USA

Reviewed: 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.

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Reviewer:

Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

Reviewed: Oct. 19, 2009

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

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Reviewer:

AllieDream

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Rockville, Maryland, USA

Reviewed: 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.

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Reviewer:

Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

Reviewed: Feb. 5, 2008

It was kinda good, but really pretty bland. It would probably be good with apples, or fresh pears. One good thing about this recipe, though, is it was good left-over, and cold.

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Reviewer:

Allison

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: San Diego, California, USA

Reviewed: 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.

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Reviewed: Feb. 6, 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.

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Reviewer:

Michelle Z

Cooking Level: Intermediate

Reviewed: 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 :)

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Reviewer:

even_vegan

Cooking Level: Intermediate

Living In: Wolcott, Connecticut, USA

Reviewed: 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.

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8 users found this review helpful