Pear and Raisin Crumble

This is from the March 2008 issue of Bon Appetit magazine. I had picked up 5 pounds of fresh pears at Sam's Club and decided that a simple dessert was in order. Being a non-baker, the simpler the better, and this recipe really suits my no-fuss style without compromising flavor. Such a comfort served warm with vanilla ice cream.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2 1⁄2 lbs pears, peeled, quartered, cored, cut into 1/3-inch-thick slices
• 1⁄3 cup dark brown sugar, packed
• 2  tablespoons  ginger snaps, crushed
• 1  teaspoon ground cinnamon
• 1⁄2 cup raisins
• 1⁄2 cup dark brown sugar, packed
• 1  teaspoon ground cinnamon
• 1⁄2 cup all-purpose flour
• 6  tablespoons butter, chilled, diced
• 4  tablespoons  ginger snaps, crushed

Directions

1. Preheat oven to 400°F Mix pears, 1/3 cup sugar, 2 tablespoons crushed cookies, and 1 teaspoon cinnamon in 11x7x2-inch glass baking dish. Mix in raisins.
2. Using fingertips (I was resistant to this instruction and tried to use just a fork to combine the ingredients, but finally gave in and use my fingertips with great success. The butter needs the slight warmth of your hands to combine well with the dry stuff.), press together flour, butter, 1/2 cup sugar, and 1 teaspoon cinnamon in large bowl until moist clumps form. Mix in 4 tablespoons crushed cookies.
3. Drop topping evenly over filling. Bake until juices bubble thickly and topping is brown, about 30 minutes.