Ginger Pear Cranberry Crumble

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For the base:

4 cups Green D'anjou pears, pealed and cubed

2 cups fresh cranberries

3/4 cup granulated sugar

2 tbs lemon juice

1/4 tablespoons flour

For the topping:

30 gingersnap cookies (1 1/2 cups crushed)

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup butter

1/4 teaspoon salt

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