Pear and Gingersnap Crumble

1. 1

   Preheat oven to 375F degrees.

2. 2

   Spray 8-inch baking dish with cooking spray.

3. 3

   Reserve 1/3 cup syrup from canned pears.

4. 4

   Discard the rest of the syrup.

5. 5

   Cut pears into large chucks.

6. 6

   Add the pears, 1/3 cup syrup, crystallized ginger and 1 tablespoon of the butter into the prepared baking dish.

7. 7

   Place the gingerbread cookies in food processor or blender and pulse until coarsely crumbled.

8. 8

   Add sugar and remaining 4 tablespoons of butter and pulse to blend.

9. 9

   Sprinkle cookie mixture over the pears.

10. 10

    Bake 18 minutes or until bubbly.

11. 11

    Serve in bowls.

12. 12

    Top with ice cream and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.