Ingredients

For the Crumble

• 1 cup all-purpose flour

• ¼ cup granulated sugar

• 3 Tbsp. packed dark or light brown sugar

• 1 cup gingersnap crumbs (approx. 4 ounces or 16 store-bought cookies)

• 1/8 tsp. ground ginger

• 1/8 tsp. table salt

• Pinch of white pepper

• ½ cup (4 ounces or 1 stick) unsalted butter, melted and cooled

For the Filling

• 2 lbs. (about 4 to 5) large ripe pears, peeled, halved, cored & sliced ¼-inch thick

• 1 ½ cups Marina’s Cranberry Chutney

• ½ tsp. vanilla extract

• 2 Tbsp. cornstarch