Ingredients
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1 cup crushed gingersnap cookies
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½ cup all-purpose flour
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½ cup dark brown sugar
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½ cup walnuts, pecans or slivered almonds, coarsely chopped OR 1/2 cup of old-fashioned oatmeal
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5 tablespoons melted (not hot) butter
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6 cups jarred or canned pears, packed in light syrup, cut into
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¼ cup sugar
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¼ teaspoon ground ginger
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⅛ teaspoon ground cloves
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1 tablespoon cornstarch
Directions
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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.
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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.
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Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.
Tips
Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts (per serving)
| 396 | Calories |
| 15g | Fat |
| 67g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 396 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 6g | 29% |
| Cholesterol 19mg | 6% |
| Sodium 120mg | 5% |
| Total Carbohydrate 67g | 24% |
| Dietary Fiber 4g | 14% |
| Total Sugars 25g | |
| Protein 3g | 6% |
| Vitamin C 1mg | 2% |
| Calcium 35mg | 3% |
| Iron 2mg | 10% |
| Potassium 198mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
