 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
|
Ingredients:
1 16-ounce can(s) whole berry cranberry sauce |
1/4 cup(s) sugar |
1/4 cup(s) all-purpose flour |
4 medium pears, peeled and sliced |
1 1/4 cup(s) coarsely crushed gingersnap cookies (about 20 cookies) |
1/2 cup(s) all-purpose flour |
2 1/2 tablespoon(s) brown sugar |
1/3 cup(s) butter, melted |
Directions:
1. Heat oven to 375 degrees. For the fruit mixture, combine cranberry sauce, sugar and flour in medium bowl; mix well. Add pear slices and toss to evenly coat. Place in a round or square 2-quart deep casserole dish. Set aside.
2. For the topping, combine cookie crumbs, flour, brown sugar and butter in a bowl; mix well. Sprinkle crumb mixture evenly over fruit mixture. Bake 30 to 35 minutes or until pears are tender and topping is golden brown.
|
|