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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Gingersnaps lend crunch to my heartwarming cool-weather classic, featuring the season's juiciest fruitâpears.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 king arthur unbleached all-purpose flour |
vanilla ice cream, optional |
Directions:
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.
2. 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.
3. 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.
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