Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe calls for canned pears, however I am sure it could easily be used to get rid of the surplus of fresh pears you might have this time of year.

Ingredients Nutrition

  • 4 (15 1/4 ounce) canssliced canned pears, drained
  • 1 tablespoon all-purpose flour
  • 1 12 cups finely crushed gingersnaps (about 32 cookies)
  • 13 cup finely chopped walnuts (or could use any nut of your choice)
  • 14 cup butter, melted

Directions

  1. Place pears in a large bowl.
  2. Sprinkle with flour and toss lightly to coat.
  3. Divide among 8 - 8 OZ custard cups.
  4. Combine the gingersnaps, walnuts and butter.
  5. Sprinkle over pears.
  6. Place custard cups on baking sheet.
  7. Bake at 350 degrees for 15-20 minutes or until heated through.
  8. Serve with vanilla icecream or plain with a dallop of whip cream on top.
Most Helpful

5 5

Great recipe, especially if you are short on time or don't like to bake. I used pecans, placing one whole pecan on the top. I served it after a holiday meal. Rave reviews by all.

4 5

I used a fresh pear that I didn't think would be juicy enough on it's own. I tossed it with some apple juice, melted butter and flour before putting in a ramekin and topping with the gingersnaps and walnuts. Just one ramekin for us to share. It was delish with a scoop of vanilla ice cream.