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Pear, Cranberry and Gingersnap Crumble
SMITTEN KITCHEN15Ingredients
55Minutes
790Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup flour (all-purpose)
- 1/4 cup granulated sugar
- 3 Tbsp. light brown sugar (or packed dark)
- 1 cup gingersnap crumbs (4 ounces or 113 grams or about 16 storebought cookies)
- 1/8 tsp. ground ginger
- 1/8 tsp. table salt
- 1 pinch white pepper (especially if your gingersnaps aren’t particularly snappish)
- 1/2 cup unsalted butter (4 ounces or 113 grams or 1 stick, melted and cooled)
- 2 lb. pears (about 4 to 5 large ripe, I used Anjou, suggested in the original recipe peeled, halved, cored and sliced 1/4 inch thick)
- 1 1/2 cups fresh cranberries
- 1 Tbsp. lemon juice
- 1/2 tsp. grated lemon zest (finely)
- 1/2 tsp. vanilla extract
- 1/2 cup granulated sugar
- 2 Tbsp. cornstarch
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NutritionView More
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790Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories790Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol60mg20% |
Sodium270mg11% |
Potassium460mg13% |
Protein5g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate136g45% |
Dietary Fiber10g40% |
Sugars78g |
Vitamin A15% |
Vitamin C25% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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