Pear-Raspberry Cookie Crisp

Directions

1. 1
   Coat a shallow 2 qt baking dish with non stick spray.
2. 2
   Heat oven to 375F.
3. 3
   Crush cookies in a large plastic bag with a rolling pin or the back of a spoon until coarse crumbs form.
4. 4
   Add coconut and shake to mix.
5. 5
   Stir sugar, cornstarch and nutmeg in a large bowl until blended.
6. 6
   Add cut pears frozen raspberries and lemon zest.
7. 7
   Toss to mix well.
8. 8
   Spoon into prepared baking dish.
9. 9
   Sprinkle.
10. 10
    with cookie mixture.
11. 11
    Bake uncovered 50 minutes, covering dish loosely with foil after 30 minutes.
12. 12
    Serve warm with vanilla ice cream or room temperature.