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.
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
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.
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.