1 cup crushed gingersnap cookies
1/2 cup all-purpose flour
1/2 cup dark brown sugar
1/2 cup walnuts, pecans or slivered almonds, coarsely chopped OR 1/2 cup of old-fashioned oatmeal
5 tablespoons melted (not hot) butter
6 cups jarred or canned pears, packed in light syrup, cut into
1/4 cup sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 tablespoon cornstarch
1. Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
2. Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
3. Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.