Pear and Gingersnap Crumble

• 2 (29 ounce) cans pears in heavy syrup
• 3 tablespoons crystallized ginger (diced)
• 5 tablespoons unsalted butter, melted (divided)
• 10 ounces gingersnap cookies (about 40 cookies)
• 3 tablespoons dark brown sugar
• 1 pint low-fat vanilla ice cream

1. Preheat oven to 375F degrees.
2. Spray 8-inch baking dish with cooking spray.
3. Reserve 1/3 cup syrup from canned pears.
4. Discard the rest of the syrup.
5. Cut pears into large chucks.
6. Add the pears, 1/3 cup syrup, crystallized ginger and 1 tablespoon of the butter into the prepared baking dish.
7. Place the gingerbread cookies in food processor or blender and pulse until coarsely crumbled.
8. Add sugar and remaining 4 tablespoons of butter and pulse to blend.
9. Sprinkle cookie mixture over the pears.
10. Bake 18 minutes or until bubbly.
11. Serve in bowls.
12. Top with ice cream and serve.

syrup, ginger, unsalted butter, cookies, dark brown sugar, vanilla ice cream

Taken from www.food.com/recipe/pear-and-gingersnap-crumble-196360 (may not work)