Pear-Raspberry Cookie Crisp

1. 1

   Coat a shallow 2 qt baking dish with non stick spray.

2. 2

   Heat oven to 375F.

3. 3

   Crush cookies in a large plastic bag with a rolling pin or the back of a spoon until coarse crumbs form.

4. 4

   Add coconut and shake to mix.

5. 5

   Stir sugar, cornstarch and nutmeg in a large bowl until blended.

6. 6

   Add cut pears frozen raspberries and lemon zest.

7. 7

   Toss to mix well.

8. 8

   Spoon into prepared baking dish.

9. 9

   Sprinkle.

10. 10

    with cookie mixture.

11. 11

    Bake uncovered 50 minutes, covering dish loosely with foil after 30 minutes.

12. 12

    Serve warm with vanilla ice cream or room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.