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
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Steps
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.
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To quickly remove seeds from pears, cut in half and use a melon baller.
Pecans can be substituted for the walnuts.
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