Ginger-Cherry-Pear Crisp with Oatmeal Topping

 

1

pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

3/4

cup cold butter or margarine

1

cup chopped walnuts

6

medium pears, peeled, cut into 1-inch pieces (about 7 cups)

1

bag (5.5 oz) dried cherries

1/4

cup packed brown sugar

2

teaspoons ground ginger

• 1 Heat oven to 350°F. Spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2 In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of peas. Remove 1 cup crumb mixture to small bowl; stir in walnuts. Set aside for topping. Press remaining crumb mixture into bottom of dish.
• 3 In another large bowl, toss pears, cherries, brown sugar and ginger; spoon over crust. Sprinkle reserved crumb/nut mixture over fruit.
• 4 Bake 40 to 50 minutes or until topping is golden brown and edges are bubbly. Cool about 20 minutes. Serve warm.