Spicy Autumn Crisp

Ingredients

• 1.5 pounds purée of usa bartlett pear peeled coarsely chopped
• 2 tablespoons flour all-purpose
• 9  gingersnap cookies (such as Nabisco)
• 0.5 cup golden raisins pitted chopped
• 1.5 pounds apples i use 2 granny smith apples peeled chopped
• 0.3 cup granulated sugar 
• 0.8 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 0.1 teaspoon ground nutmeg 
• 0.3 cup brown sugar light packed
• 0.3 cup blackstrap molasses 
• 0.3 cup stick margarine chilled cut into small pieces

Equipment

• food processor
• bowl
• oven
• blender
• baking pan

Directions

1. Preheat oven to 37
2. To prepare topping, place cookies in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup.
3. Combine cookie crumbs, sugars, and flour in a medium bowl; cut in the butter with a pastry blender or 2 knives until mixture is crumbly.
4. To prepare filling, combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or a 1 1/2-quart casserole.
5. Sprinkle with topping.
6. Bake at 375 for 45 minutes or until bubbly.