SNAPPING CRANBERRY-PEAR CRISP

FRUIT MIXTURE:
1 can whole berry cranberry sauce
2 tbsp flour
5 med pears, peeled and sliced*

TOPPING:
1 cup coarsely crushed gingersnap cookies
1/2 cup all-purpose flour
2 tbsp brown sugar
1/4 cup butter, melted

Preheat oven to 375 degrees.

For the fruit mixture, combine cranberry sauce and flour in a medium mixing bowl; mix well. Add the pear slices, toss to coat evenly. Place fruit mixture in a baking dish and set aside.

For the topping, in a small mixing bowl, combine cookie crumbs, flour, brown sugar, and butter; mix well. Sprinkle the crumb mixture over the fruit mixture. Bake for 30 to 35 minutes or until the pears are tender and the topping is golden brown.

* This is just as good when you substitute apples for the pears.

 Note: File Photo