pear cranberry and gingersnap crumble

INGREDIENTS

• 1 cup (125 grams) all-purpose flour
• 1/4 cup (50 grams) granulated sugar
• 3 tablespoons (37 grams) packed dark or light brown sugar
• 1 cup gingersnap crumbs (4 ounces or 113 grams or about 16 storebought cookies)
• 1/8 teaspoon ground ginger
• 1/8 teaspoon table salt
• Pinch of white pepper, especially if your gingersnaps aren’t particularly snappish
• 1/2 cup (4 ounces or 113 grams or 1 stick) unsalted butter, melted and cooled
• 2 pounds (about 4 to 5) large ripe pears (I used Anjou, suggested in the original recipe) peeled, halved, cored and sliced 1/4 inch thick
• 1 1/2 cups (6 ounces or 170 grams) fresh cranberries
• 1 tablespoon (15 ml) lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon vanilla extract
• 1/2 cup (100 grams) granulated sugar
• 2 tablespoons (14 grams) cornstarch