Ginger Pear Crisp

Ginger Pear Crisp

"Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings 396 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 67g
  • 22%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  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.

Footnotes

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

Read all reviews 14
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ma...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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 ma...

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.

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...

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...

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 b...

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.

Pretty good and very easy!

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

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.

Other stories that may interest you