Gingersnap Pears - cooking recipe

Ingredients

4 (15 1/4 ounce) cans sliced canned pears, drained
1 tablespoon all-purpose flour
1 1/2 cups finely crushed gingersnaps (about 32 cookies)
1/3 cup finely chopped walnuts (or could use any nut of your choice)
1/4 cup butter, melted

Preparation

Place pears in a large bowl.
Sprinkle with flour and toss lightly to coat.
Divide among 8 - 8 OZ custard cups.
Combine the gingersnaps, walnuts and butter.
Sprinkle over pears.
Place custard cups on baking sheet.
Bake at 350 degrees for 15-20 minutes or until heated through.
Serve with vanilla icecream or plain with a dallop of whip cream on top.