Gingersnap-And-Pear Crumble

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2 (29 oz.) cans pear halves in heavy syrup, drained (6 halves per can)

1 tablespoon lemon juice

1/4 teaspoon cinnamon, nutmeg or allspice

1/2 cup plus 1 Tbsp. flour

30 gingersnaps (8 oz.)

2 tablespoons sugar

6 tablespoons unsalted butter, melted

V anilla ice cream, optional

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