Chai-Spiced Pear Pie with Gingersnap Crumble – MI-Del Cookies

Ingredients

• 1 MI-DEL® Ginger Snap Pie Crust
• 1 egg white (, beaten)
• 3 ripe, but firm pears ( (red anjou, green anjou, or bosc), peeled and sliced)
• 3 tbsp Chatfield's® Date Sugar
• 1/2 tbsp cornstarch
• 2 tbsp water
• 1 tsp chai spice ( (or substitute 3/4 tsp pumpkin spice + 1/4 tsp cardamom))
• 2 cups MI-DEL® Ginger Snaps (about 24 cookies, blended in a food processor 20 seconds or until they are fine crumbs (alternately, place in a zip top bag and crush with a rolling pin).)
• 1/4 cup dark brown sugar ((or substitute light brown sugar))
• 1/4 cup gluten free flour
• 1/4 cup chopped pecans ((optional*))
• 1/2 cup gluten free rolled oats
• pinch of salt ( (less than 1/8 of a tsp))
• 7 tbsp cold butter ( sliced into pats (or substitute vegan butter stick))