Pear Cranberry and Gingersnap Crumble

  • Author: Smitten Kitchen


Pears and Cranberry chutney go so well together.  This came out delicious!! Enjoy!



For the Crumble

  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 3 Tbsp. packed dark or light brown sugar
  • 1 cup gingersnap crumbs (approx. 4 ounces or 16 store-bought cookies)
  • 1/8 tsp. ground ginger
  • 1/8 tsp. table salt
  • Pinch of white pepper
  • ½ cup (4 ounces or 1 stick) unsalted butter, melted and cooled

For the Filling

  • 2 lbs. (about 4 to 5) large ripe pears, peeled, halved, cored & sliced ¼-inch thick
  • 1 ½ cups Marina’s Cranberry Chutney
  • ½ tsp. vanilla extract
  • 2 Tbsp. cornstarch


  1. Preheat the oven to 350⁰ F.
  2. Stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
  3. In a 1 ½ to 2-qt baking dish, mix the pears, cranberry chutney, and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan.
  4. Sprinkle the gingersnap crumble over the fruit. Set the crumble on a foil-lined baking sheet and place in the baking dish. Bake for about 45 minutes, until the crumble is a shade darker and the juice bubbles through the crumbs.

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