This dessert is the simplest of all: fresh pears are covered with a ginger snap topping and baked until the crust is crispy and the filling bubbles and thickens. Gingersnap cookie crumbs is the base for this sweet, nut-filled crumble that tops this pear crisp. I used Trader Joe's Gluten Free Ginger Snap cookies, however feel free to use any other brand of your choice. Serve with light cream or a scoop of vanilla yoghurt.
4 medium pears, pared, halved and cored
1/4 cup orange juice
1/2 cup finely crushed ginger snap cookies
2 tablespoons brown sugar
2 tablespoons chopped walnuts
2 tablespoons vegan butter, melted
- Preheat oven to 350F.
- Place pears, cut side up in a 9-inch pie pan. Drizzle orange juice over pears.
- In a medium bowl, combine ginger snaps, sugar, walnuts and butter. With your hands work it until it looks something like mortar.
- Pat ginger snap mixture over the pears. Bake in preheated oven for 20-25 minutes.