Warm pear crisp, with a gingersnap crumb topping, makes a comforting dessert when the brisk chill of autumn is in the air.
2 (15-ounce) cans pears*
2 teaspoons lime juice
2 teaspoons cornstarch
1 cup finely crushed gingersnaps**
1/2 cup melted butter
1/2 cup all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon maple flavor
1 teaspoon baking powder
- Preheat oven to 350°F (175°C).
- For Filling: Mix first 3 ingredients together and pour into a 1 1/2-quart baking dish.
- For Topping: Place gingersnaps in a blender to finely crumb; add remaining ingredients to blender and whirl until blended. Crumble this mixture over fruit and bake for 25 to 30 minutes, or until top is brown and fruit is bubbly.
Makes 6 servings.
*Other varieties of canned fruit may be used.
**Graham crackers or vanilla wafers may be used.