4 pears, peeled, sliced (about 4 cups)
1 cup fresh raspberries
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup finely crushed vanilla wafer cookies (about 25 cookies)
1/2 cup sliced almonds
3 tablespoons butter or margarine, melted
Vanilla ice cream, if desired
Heat oven to 350°F. In large bowl, toss pears, raspberries, sugar, cornstarch, cinnamon and vanilla. In 8- or 9-inch square glass baking dish, spread fruit mixture.
In medium bowl, mix remaining ingredients except ice cream until crumbly. Sprinkle over fruit.
Bake 45 to 50 minutes or until pears are tender. Cool 15 minutes. Serve warm with ice cream.
Top tender pears and raspberries with a nutty, cookie crumb topping for a delectable dessert.
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