I make this crumble most often once when the fruits of summer give way to apples and pears in the fall. Crumbles are easier to prepare and faster to bake than pies, crisps and cobblers and are the perfect showcase for seasonal fruits.
This dessert is the simplest of all: fresh pears are covered with a ginger snap topping and baked until the crust is crispy and the filling bubbles and thickens. Gingersnap cookie crumbs is the base for this sweet, nut-filled crumble that tops this pear crisp. I used Trader Joe’s Gluten Free Ginger Snap cookies, however feel free to use any other brand of your choice. Serve with light cream or a scoop of vanilla yoghurt.
4 medium pears, pared, halved and cored
1/4 cup orange juice
1/2 cup finely crushed ginger snap cookies
2 tablespoons brown sugar
2 tablespoons chopped walnuts
2 tablespoons vegan butter, melted
- Preheat oven to 350F.
- Place pears, cut side up in a 9-inch pie pan. Drizzle orange juice over pears.
- In a medium bowl, combine ginger snaps, sugar, walnuts and butter. With your hands work it until it looks something like mortar.
- Pat ginger snap mixture over the pears. Bake in preheated oven for 20-25 minutes.