Vanilla-Ginger-Pear Crumble

     This recipe from Betty Crocker is a labor of love.  Peeling, coring and slicing the pears takes a bit of time but your efforts will be rewarded by this sweet and crispy dessert.  In my 10 inch dutch oven, the crumble baked for 50 minutes with 10 coals in a ring around the base of the oven with 14 coals around the edge of the lid and 4 spaced evenly in the center.  Try ginger snaps in place of the vanilla wafers to give it even more of a warming bite. 

Vanilla-Ginger-Pear Crumble
Pear Mixture
6-7 medium, slightly ripe, Bartlett pears, peeled, cut into 1/2 inch slices (about 6 cups)
1/4 cup granulated sugar
2 Tblsp all-purpose flour
2 tsp vanilla
1/2-3/4 tsp ground ginger
Topping
1/3 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold butter, cut into pieces
12-14 vanilla wafer cookies, crushed (about 1/2 cup)

     Lightly oil or spray 10 inch dutch oven.
     In large bowl, mix pear mixture ingredients until evenly coated.
     Spread in prepared dutch oven.
     In same bowl, mix 1/3 cup flour and the brown sugar.
     Add butter using pastry blender or fingertips until mixture resembles coarse crumbs.
     Stir in crushed cookies.
     Sprinkle topping mixture evenly over pears.
     Bake at 350 degrees for 50-55 minutes or until pears are tender and topping is golden brown.

Sprinkle topping mixture over sliced pears

Bake at 350 degrees for 50-55 minutes

A gingery crumble to celebrate the flavors of fall