Snappy Baked Fruit

Crushed gingersnaps become a quick and zesty topping for baked peaches and pears. MORE+ LESS-

By Pillsbury Kitchens

July 12, 2010

(16-oz.) can sliced peaches, drained

(16-oz.) can pear halves, drained, chopped

1/2

teaspoon grated lemon peel, if desired

cup finely crushed gingersnaps (about 14 cookies)

tablespoon margarine or butter, melted

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1

Heat oven to 375°F. In medium bowl, combine peaches, pears and lemon peel; mix well. Divide fruit mixture evenly into 6 ungreased 6-oz. custard cups.
2

In small bowl, combine crushed gingersnaps and margarine; mix well. Sprinkle evenly over fruit.
3

Bake at 375°F. for 12 to 15 minutes or until hot and bubbly.