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Apple & Pear Gingersnap Crisp
Date: November 16, 2015

A great dessert for the fall when apples are in season. The recipe is vegetarian, and can be made vegan with a butter substitute and vegan gingersnaps.

  • Crisp:
  • 3 large ripe Bosc pears--peeled, cored and thinl
  • 2 large Golden Delicious apples--peeled, cored a
  • 1/3 cup dried cranberries
  • 2 tbsp. fresh lemon juice
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • ½ tsp. ground cardamom
  • 1 tbsp. all-purpose flour
  • Topping:
  • 2 tbsp. unsalted butter
  • 2 tbsp. light brown sugar
  • 1/4 cup all-purpose flour
  • Pinch of salt
  • 1 cup coarsely crushed gingersnaps
Preparation Steps:
  1. Preheat the oven to 375°. Spray an 8-by-11-inch baking dish with oil.
  2. In a food processor, pulse the flour and salt with the butter and brown sugar until the mixture resembles coarse meal. Add the crushed gingersnaps and pulse 2 or 3 times, just to incorporate the cookies.
  3. In a large bowl, toss the pears, apples and dried cranberries with the lemon juice, cinnamon, nutmeg, cardamom and flour.
  4. Spread the fruit in the prepared baking dish. Press the topping into clumps and sprinkle all over it. Bake for 45 minutes, or until the fruit is tender and the topping is golden.

Yields 8 servings

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