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Ginger Pear Crumble

Diabetic.Foodie's picture
  Gingersnaps 30
  Canned pear halves in juice 30 Ounce (1 Can)
  Lemon juice 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon

Using a food processor or blender, grind the gingersnaps into crumbs.
Arrange half of the gingersnap crumbs on the bottom of a 1 1/2 qt. (1 1/2 L) baking dish that has been sprayed with vegetable oil.
Drain pears, reserving 1/4 cup (60 mL) of the liquid.
Place pears on the crumbs.
Add lemon juice to the reserved pear liquid and sprinkle over pears.
Mix cinnamon, salt, and nutmeg together.
Sprinkle on top of pears.
Top with remaining gingersnap crumbs.
Bake at 350°F (175°C) for about 25 minutes.

Recipe Summary

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3289 Calories from Fat 888

% Daily Value*

Total Fat 99 g151.9%

Saturated Fat 20 g99.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2581.2 mg107.6%

Total Carbohydrates 573 g190.9%

Dietary Fiber 14.7 g58.8%

Sugars 295.2 g

Protein 20 g39.7%

Vitamin A 0.6% Vitamin C 17.1%

Calcium 56.5% Iron 74.1%

*Based on a 2000 Calorie diet

Ginger Pear Crumble Recipe