Gingersnap Pears

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. Show more

Ready In: 30 mins

Serves: 8


  • 4 (15 1/4ounce) cans  sliced 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


  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.
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