Recipe Pear and Raspberry Crisp
Pear-Raspberry Cookie Crisp
Jan 24, 2012
Canned pears and a crushed cookie topping make this yummy dessert a cinch.
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Prep Time: 0 hours 10
pecan shortbread cookies (1/2 of a 16-oz pkg)
1/2 c. sweetened flaked coconut
1/4 c. sugar
2 tbsp. cornstarch
1/2 tsp. ground nutmeg
can pear halves
bag unsweetened frozen raspberries
1 1/2 tsp. lemon zest
- Heat oven to 375ºF. Coat a shallow 2-qt baking dish with nonstick spray.
- Crush cookies in a large plastic food bag with a rolling pin or the back of a spoon until coarse crumbs form. Add coconut; shake to mix.
- Stir sugar, cornstarch and nutmeg in a large bowl until blended. Add pears, frozen raspberries and lemon zest. Toss to mix well. Spoon into prepared baking dish; sprinkle with cookie mixture.
- Bake, uncovered, 50 minutes, covering dish loosely with foil after 30 minutes, until juices bubble. Serve warm or at room temperature.
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Date: 15.12.2018, 11:42 / Views: 83543