Snappy Baked Fruit - cooking recipe

Ingredients

1 (16 oz.) can sliced peaches, drained
1 (16 oz.) can pear halves, drained and chopped
1/2 tsp. grated lemon peel (if desired)
1 c. crushed gingersnap cookies (about 14)
1 Tbsp. margarine or butter, melted

Preparation

Heat oven to 375\u00b0.
In medium bowl, combine peaches, pears and lemon peel; mix well.
Divide fruit mixture evenly among six (6-ounce) custard cups.
In small bowl, combine crushed cookies and margarine.
Mix well.
Sprinkle evenly over fruit.
Bake at 375\u00b0 for 12 to 15 minutes or until hot and bubbly.
Makes 6 (1/2-cup) servings.