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Pear Cranberry and Gingersnap Crumble
http://smittenkitchen.com/blog/2011/10/pear-cranberry-and-gingersn...
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Photo © Deb Perelman
Ingredients
categorized
original
1 cup (125 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
3 tablespoons (37 grams) packed dark or light brown sugar
1 cup gingersnap crumbs (4 ounces or 113 grams or about 16 storebought cookies)
1/8 teaspoon ground ginger
1/8 teaspoon table salt
Pinch of white pepper, especially if your gingersnaps aren’t particularly snappish
1/2 cup (4 ounces or 113 grams or 1 stick) unsalted butter, melted and cooled
2 pounds (about 4 to 5) large ripe pears peeled, halved, cored and sliced 1/4 inch thick
1 1/2 cups (6 ounces or 170 grams) fresh cranberries
1 tablespoon (15 ml) lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 cup (100 grams) granulated sugar
2 tablespoons (14 grams) cornstarch
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Cranberries, fresh
(
1 1/2
cups
)
Ginger, ground
(
1/8
teaspoon
)
Lemon, zest
(
1/2
teaspoon
)
Pears, large ripe
(
2
pounds
)
Cooking & Baking
All-purpose flour
(
1
cup
)
Brown sugar, packed dark or light
(
3
tablespoons
)
Cornstarch
(
2
tablespoons
)
Granulated sugar
(
3/4
cup
)
Table salt
(
1/8
teaspoon
)
Vanilla extract
(
1/2
teaspoon
)
White pepper
(
1
Pinch
)
Snacks
Gingersnap crumbs
(
1
cup
)
Drinks
Lemon juice
(
1
tablespoon
)
Dairy
Butter, unsalted
(
1/2
cup
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
All 723 recipes
Social Stats
89.5
Rating
1-100
239
Tweets
2,792
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Shares
44
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Views
1,663
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Recipe Stats
Published October 26, 2011 (1 year ago).
105 people saved this recipe.
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