Ginger-Cherry-Pear Crisp with Oatmeal Topping

By carvalhohm

Ingredients

• 1 pouch (1 lb 1.5 oz) oatmeal cookie mix
• 3/4 cup cold butter or margarine
• 1 cup chopped walnuts
• 6 medium pears, peeled, cut into 1-inch pieces (about 7 cups)
• 1 bag (5.5 oz) dried cherries
• 1/4 cup packed brown sugar
• 2 teaspoons ground ginger

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°. Spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of peas. Remove 1 cup crumb mixture to small bowl; stir in walnuts. Set aside for topping. Press remaining crumb mixture into bottom of dish.

In another large bowl, toss pears, cherries, brown sugar and ginger; spoon over crust. Sprinkle reserved crumb/nut mixture over fruit.

Bake 40 to 50 minutes or until topping is golden brown and edges are bubbly. Cool about 20 minutes. Serve warm.