Pear-Raspberry Cookie Crisp

• 15 pecan shortbread cookies (1/2 of 16oz pkg)
• 12 cup sweetened flaked coconut
• 14 cup sugar
• 2 tablespoons cornstarch
• 12 teaspoon nutmeg (ground)
• 2 (29 ounce) cans pear halves (drained and cut in 1-inch pieces)
• 1 (12 ounce) bag frozen unsweetened raspberries
• 1 12 teaspoons lemon zest

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

shortbread cookies, coconut, sugar, cornstarch, nutmeg, pear halves, raspberries, lemon zest

Taken from www.food.com/recipe/pear-raspberry-cookie-crisp-372501 (may not work)