INGREDIENTS
4
bartlett pears, peeled and cubed
3 tbsp
granulated sugar
1/2 tbsp
whole wheat pastry flour
1/8 tsp
salt
1/4 tsp
cinnamon
1/4 tsp
cardamom
3/4 cup
pomegranate arils (1 large pomegranate)
crumble
2/3 cup
oats
1/3 cup
loosely packed brown sugar
1/3 cup
crumbled gingersnap cookies
1/4 cup
whole wheat pastry flour
1/2 tsp
cinnamon
cardamom
1/2 stick
softened unsalted butter
1 tsp
vanilla extract