Ingredients

• 1 cup crushed gingersnap cookies
• 0.5 cups all-purpose flour
• 0.5 cups dark brown sugar
• 0.5 cups walnuts , pecans or slivered almonds, coarsely chopped OR 1/2 cup of old-fashioned oatmeal
• 5 tablespoons melted , not hot
• 6 cups jarred or canned pears , packed in light syrup, cut into
• 0.25 cups sugar
• 0.25 teaspoons ground ginger
• 0.13 teaspoons ground cloves
• 1 tablespoon cornstarch

Instructions

1. 1 Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
2. 2 Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
3. 3 Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.

Nutrition per serving