Pear, Cranberry And Gingersnap Crumble

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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 (I used Anjou, suggested in the original recipe) 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

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