Pear-raspberry Cookie Crisp

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Ingredients

  • 15 pecan shortbread cookies (1/2 of a 16-oz pkg)
  • 1/2 cup sweetened flaked coconut
  • 1/4 cup sugar
  • 2 Tbsp cornstarch
  • 1/2 tsp ground nutmeg
  • 29 oz each) pear halves, drained and cut in 1-in. pieces
  • 1 bag (12 oz) unsweetened frozen raspberries
  • 11/2 tsp lemon zest

Description

Pear-Raspberry Cookie Crisp - The Huffington Post

Kitchen Daily Favicon Kitchen Daily
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