Fresh Pear Ginger Crisp

By sandiB2010

Gingersnaps lend crunch to my heartwarming cool-weather classic, featuring the season's juiciest fruit—pears.—Linda Robertson, Cozad, Nebraska

Ingredients

• 1 cup crushed gingersnap cookies (about 20 cookies)
• 1/2 cup old-fashioned oats
• 1/2 cup packed brown sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon salt
• 1/3 cup butter, softened
• 7 medium pears (about 2-1/2 pounds), peeled and thinly sliced
• 2 tablespoons all-purpose flour
• Vanilla ice cream, optional

Preparation

Step 1

In a small bowl, combine the first six ingredients. With clean hands, work butter into oat mixture until well combined. Refrigerate for 15 minutes.

Place pears in a small bowl; add flour and toss to coat. Transfer to a greased 8-in. square baking dish; sprinkle with oat mixture.

Bake, uncovered, at 350° for 35-40 minutes or until topping is golden brown and fruit is tender. Serve warm with ice cream if desired.
Yield: 9 servings.