2 cans (15 1/2 oz) Del Monte sliced pears, drained
1 Tbs flour
1 1/2 cups coarsely crushed gingersnap cookies
1/4 cup butter or margarine, softened
1/3 cup sliced almonds or chopped walnuts

1.) Place fruit in greased 8x8 baking dish. Sprinkle with flour; toss.
2.) In separate bowl, combine cookie crumbs & butter, stir in nuts. Sprinkle over fruit.
3.) Bake at 350 for 15-20 minutes.

Serve warm with vanilla ice cream, frozen yogurt or whipped cram, if desired.

Serves 6

Variation: Divide fruit & topping among six 8oz baking cups. Bake at 350 for 10 minutes.