Pear Ginger Crumble

• 2 1/2 to 3 pounds pears (about 5 large ones), peeled, cored and sliced
• 2 tablespoons raw brown (turbinado) sugar, preferably organic
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped candied ginger
• 1/2 teaspoon pure vanilla extract, or the seeds from 1/2 vanilla bean
• 2 teaspoons cornstarch or arrowroot
• 1 batch quinoa-oat crumble topping

1. Preheat the oven to 375 degrees.
2. Butter a 2- or 2 1/2-quart baking dish.
3. In a large bowl, mix together the pears, sugar, lemon juice, candied ginger, vanilla extract or seeds, and cornstarch or arrowroot.
4. Scrape the fruit and all of the juice in the bowl into the baking dish.
5. Set the baking dish on a baking sheet for easier handling, and place in the oven.
6. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy.
7. Remove from the oven, and allow to cool if desired.
8. About 30 minutes before serving, spread the crumble topping over the pear mixture in an even layer.
9. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned.
10. Remove from the heat, and allow to cool for at least 10 minutes before serving.

ones, brown, lemon juice, candied ginger, vanilla, cornstarch, batch

Taken from cooking.nytimes.com/recipes/1013288 (may not work)