Ingredients

For the base:
4 cups Green D’anjou pears, pealed and cubed
2 cups fresh cranberries
3/4 cup granulated sugar
2 tbs lemon juice
1/4 tablespoons flour

For the topping:
30 gingersnap cookies (1 1/2 cups crushed)
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter
1/4 teaspoon salt

Instructions

Heat oven to 375 degrees. Mix together pears, cranberries, sugar, lemon juice, and flour in large mixing bowl. Pour into bottom of an 8” square pan.

Pulse gingersnaps in Cuisinart Elite Food Processor until finely ground. Add flour, sugar, and salt to gingersnap mixture and pulse until mixed. Add butter to mixture and process until just combined. Sprinkle on top of pear and cranberry filling. Bake for 40 minutes or until bubbly. Cover top with foil if it begins to brown too quickly.

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