Ginger Graham Pear Bake

These pears remind me of the fall baking season all year long! The butter powder makes them quick, easy, and always an option.Pear Mixture

  • 3 cans Pear Halves, 15 oz. each, drained and sliced
  • ¼ cup Sugar
  • 2 Tablespoons Flour
  • 2 teaspoons Vanilla Extract
  • ½ teaspoon Ground Ginger
  • ½ teaspoon Ground CInnamon

Topping

  • ⅓ cup Flour
  • ¼ cup Brown Sugar
  • ¼ cup Butter Powder*
  • ½ cup Graham Cracker Crumbs, about 8 squares of crackers, crumbed**
Heat oven to 375℉.
In a large bowl, mix pear mixture ingredients until coated evenly. Spread in ungreased 8-inch square baking dish.
In the same large bowl mix 1/3 cup flour, brown sugar and butter powder. Stir in cookie crumbs. Sprinkle evenly over pear mixture.
Bake 20-25 minutes or until topping is golden brown.
*Make this with fresh today! If no powder butter is on hand just cut in 1/4 cup of cold butter into the flour and sugar.
**Try any kind of cookie. A crunchy Gingersnap to a vanilla wafer. Pick your favorite!

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