Ginger-Cherry-Pear Crisp with Oatmeal Topping

10/1/2013, 10:48 p.m.
12 Servings
Ginger cherry pear crisp

12 Servings


  • 1 pouch (1 lb 1.5 oz) oatmeal cookie mix
  • ¾ 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
  • ¼ 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.
In another large bowl, toss pears, cherries, brown sugar and ginger; spoon over crust. Sprinkle reserved crumb/nut mixture over fruit.
Bake 40 to 50 minutes or until topping is golden brown and edges are bubbly. Cool about 20 minutes. Serve warm.