Ingredients
1 1/2
cups crushed gingersnap cookies (about 30 cookies; 8 oz)
1/4
cup butter or margarine, melted
2
cups granulated sugar
4
cups water
1/4
teaspoon salt
6
medium pears, peeled, cubed
1
tablespoon lemon juice
1/2
cup packed brown sugar
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
Vanilla ice cream, if desired
Preparation
Heat oven to 350°F. Lightly spray 8-inch square (2-quart) glass baking dish with cooking spray.
In small bowl, mix cookie crumbs and melted butter. Press half of mixture in bottom of baking dish. Set remaining mixture aside for topping.
In 2-quart saucepan, heat granulated sugar, water and salt over medium heat, stirring occasionally, until sugar is dissolved. Add pears; cook 15 minutes or just until pears are tender. Remove from heat. Drain, reserving 1/4 cup syrup.
Spoon pears over crust in baking dish; pour lemon juice and reserved syrup over top. In small bowl, mix brown sugar, cinnamon and nutmeg; sprinkle over pears. Top with reserved crumb mixture.
Bake 25 minutes or until filling is bubbly and topping is golden. Serve warm with ice cream.
