Autumn is the season for pears, but it does not necessary have to be blend. Ginger and Cinnamon go along hand in hand and add a delicious, snappy and spicy taste to pears. You can prepare the crumble mixture one day in advance or even more, if you freeze it and unfreeze it the day before. So, if you are having people over, just prepare the filling, squatter the crumble and in the oven it goes while you prepare the rest of the food.
For the crumble
- 50 g all-purpose flour or 40g cornstarch (if gluten free)
- 25 g of caster sugar
- 1 tbs packed dark brown sugar
- 4 to 5 gingersnap biscuits (speculoos works very well) crashed into crumbs
- 1/2 teaspoon ground ginger or 1/4 freshly grated ginger
- 1 tbs of ground cinnamon
- 1/8 teaspoon table salt
- 40 g unsalted butter, softened
For the filling
- 4 to 5 large ripe pears, peeled and sliced
- 1 tbs of caster sugar
- 1/2 teaspoon finely grated lemon zest
- 1 tbs of freshly squeezed lemon juice
- 1/2 teaspoon vanilla extract
- 2 tbsp of cornstarch
Preheat the oven to 180°C.
Make the crumble in two phases. First the fruit mixture, to let all the juices out. For this, in the baking dish you will use, mix the pears, lemon juice, lemon zest and vanilla. Softly blend it the cornstarch afterwards.
Then, prepare the crumble. Stir together the flour, caster sugar, brown sugar, gingersnap crumbs, ginger and salt.
With your fingers, crumnble the butter into the dry miscture.
Sprinkle the gingersnap crumble over the fruit and bake until the fruit juices are bubbling around the edges and the crumble is a shade darker. It should take 35 to 40 minutes.