Pear-Cranberry Gingersnap Crisps

• 6 Bosc pears
• 1 1/2 c. whole cranberries
• 2 tbsp. lemon juice
• 1 1/4 c. sugar
• 1 c. gingersnaps
• 1 1/4 c. flour
• 1/2 tsp. cinnamon
• .13 tsp. ground ginger
• 3/4 tsp. salt
• 2 tbsp. sugar
• 1/2 c. light brown sugar
• 1/2 c. butter

1. Preheat oven to 350F.
2. Lightly butter six 8-oz.
3. ramekins or ovenproof bowls; set aside.
4. In a medium-size bowl, stir together the pears, cranberries, lemon juice and sugar.
5. Divide fruit mixture among ramekins.
6. Preheat oven to 350F.
7. Lightly butter six 8-oz.
8. ramekins or ovenproof bowls; set aside.
9. In a medium-size bowl, stir together the pears, cranberries, lemon juice and sugar.
10. Divide fruit mixture among ramekins.
11. For the topping: In a medium-size bowl, combine all dry ingredients, then stir in butter.
12. Sprinkle equal amounts of topping over fruit in each ramekin.
13. Place ramekins on a baking sheet lined with parchment paper or aluminum foil.
14. Bake for 40 minutes, or until fruit is bubbling and juices are thick.
15. Serve warm with vanilla ice cream.

pears, cranberries, lemon juice, sugar, gingersnaps, flour, cinnamon, ground ginger, salt, sugar, light brown sugar, butter

Taken from www.delish.com/recipefinder/pear-cranberry-gingersnap-crisps (may not work)