Pear, Cranberry and Ginger biscuit Crumble | Eating for Ireland

Name: Pear, Cranberry and Ginger biscuit Crumble | Eating for Ireland
Ingredients: 120g Plain flour; 50g Demerara sugar; 30g light Muscovado sugar; 125g or about 16 Ginger Biscuits, crushed finely; 1/2 a teaspoon ground ginger; Pinch of salt; 100g unsalted butter, melted; 4 or 5 large ripe, but not too soft, pears (I used Conference – they’re my favourite), peeled, halved, cored and sliced into chunks – my prepared pears weighed 600g today; 170g fresh cranberries, washed and drained; Finely grated zest of a smallish lemon (or an orange, if you feel so inclined); The juice of your lemon, or orange; Capful of Vanilla extract, or, in my case a small teaspoon of Vanilla Paste; 100g Golden caster sugar; 1 tablespoon of corn flour

eatingforireland.com

Experience a grown-up, not-too-sweet Pear, Cranberry and Ginger Biscuit Crumble perfect for cold nights.Perfect for 6, this crumble is a delightful dessert with a fabulous baking aroma.

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Ingredients

120g Plain flour
50g Demerara sugar
30g light Muscovado sugar
125g or about 16 Ginger Biscuits, crushed finely
1/2 a teaspoon ground ginger
Pinch of salt
100g unsalted butter, melted
4 or 5 large ripe, but not too soft, pears (I used Conference – they’re my favourite), peeled, halved, cored and sliced into chunks – my prepared pears weighed 600g today
170g fresh cranberries, washed and drained
Finely grated zest of a smallish lemon (or an orange, if you feel so inclined)
The juice of your lemon, or orange
Capful of Vanilla extract, or, in my case a small teaspoon of Vanilla Paste
100g Golden caster sugar
1 tablespoon of corn flour