Pineapple-Peach-Pear Skillet Crisp

This pantry-staple fruit dessert can be ready at a moment’s notice. No need to heat the oven and there's only one pan to wash. Serve it a la mode or with whipped cream.

Serves

8
Prep Time
5 min.
Cook Time
10 min.
This pantry-staple fruit dessert can be ready at a moment’s notice. No need to heat the oven and there's only one pan to wash. Serve it a la mode or with whipped cream.
Ingredients
1 cup (4oz.ea.) chopped pecans ⅓ cup butter 24 gingersnap cookies, coarsely crushed 1 can (20oz.) Del Monte® Pineapple Tidbits or Chunks, not drained 1 can (15.25oz.) Del Monte® Sliced Cling Peaches in Heavy Syrup, drained 1 can (15.25oz.) Del Monte® Sliced Pears in Heavy Syrup, drained ½ cup dried cranberries [or raisins] ⅓ cup sugar 2 Tbsps. cornstarch salt, optional ½ tsp. vanilla extract, optional
Directions
  1. Heat a large skillet over medium-high heat. Add pecans and cook 2 to 3 minutes or until lightly browned, stirring frequently. Add butter and stir until melted. Remove from heat; stir in cookie crumbs until well coated and set aside.
  2. Combine pineapple, peaches, pears, cranberries, sugar, cornstarch, and salt to taste, if desired, in same skillet. Bring to a full boil over medium-high heat. Boil 2 minutes or until thickened, stirring occasionally. Remove from heat; stir in vanilla, if desired, and sprinkle evenly with cookie mixture. Serve immediately or at room temperature.
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