Monday, November 14, 2011

lay me down.

My apartment is a fan of the crumble.  Speedy and easy to make, crumbles = a layer of warm and bubbly fruit + a layer of crunchy/sugary/buttery heaven.  They are Bad Day or Very Busy Week Turn-Around food.  Plop some ice cream on there and watch the worst Wednesday of your life very quickly become palatable.

You're literally washing the Wednesday down with pears and cranberries and gingersnaps.  I dare you to keep scowling.

ANYWAY.  I made a crumble most recently for a happy occasion and it was just as good.  Use whatever fruit you have on hand, but this stolen recipe for gingersnap topping was great, so don't pass that up.

Pear and Cranberry Gingersnap Crumble
adapted from smitten kitchen

For topping:

1 cup flour
1/4 cup granulated sugar
3 packed tablespoons brown sugar
1 cup gingersnap crumbs (I used the Whole Foods 360 brand gingersnap cookies which was PERFECT because they are so gingery I could die.  You need the extreme spice to be able to taste it after baking.  Put the cookies in a bag and smash them with a hammer.  Work through your angst.  You know.)
1/8 teaspoon ground ginger (I omitted this because the cookies were so intense.  If your cookies have less bite, ya need this.)
1/8 teaspoon salt
1 cup unsalted butter, melted and cooled

For filling:

2 lbs (4 or 5) large pears, pealed,cored, and cut into half-inch chunks
1 1/2 cups fresh cranberries, rinsed
1 tablespoon lemon juice
1/2 tablespoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup granulated sugar

Preheat the oven to 350 degrees.

Mix all of the filling ingredients together and pour into 1 1/2 to 2 quart baking dish.

In a small bowl, mix all of the topping ingredients except for the butter.  Then stir in the butter until large clumps form.

Spread the topping mixture over the filling in the baking dish.  Bake for 45 minutes, and remove when the topping is browned, and the filling's juices are bubbling.  Melt a little bit at the sight of it, and then consume.

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