PEAR AND RASPBERRY CRISP

Pear and Raspberry Crisp image

Top tender pears and raspberries with a nutty, cookie crumb topping for a delectable dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 6

Number Of Ingredients 10

Ingredients

4 pears, peeled, sliced (about 4 cups)
1 cup fresh raspberries
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup finely crushed vanilla wafer cookies (about 25 cookies)
1/2 cup sliced almonds
3 tablespoons butter or margarine, melted
Vanilla ice cream, if desired

Steps:

Heat oven to 350°F. In large bowl, toss pears, raspberries, sugar, cornstarch, cinnamon and vanilla. In 8- or 9-inch square glass baking dish, spread fruit mixture.
In medium bowl, mix remaining ingredients except ice cream until crumbly. Sprinkle over fruit.
Bake 45 to 50 minutes or until pears are tender. Cool 15 minutes. Serve warm with ice cream.

Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 6 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 35 g, TransFat 1 g