This delicious pear crisp,
with its gingersnap crumb topping, is a wonderful dessert to
serve on chillly autumn evenings.
Gingersnap
Crisp
- 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).
- Mix first 3 ingredients
together and pour into a 1 1/2-quart baking dish.
- 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.
*Or use any fruit desired.
**Or graham crackers, vanilla
or chocolate wafers, if desired.
