Pear and Almond Brown Betty

Ginger snap crumbs are layered with canned pear slices, topped with almonds and baked until bubbly for a comforting, old-fashioned dessert.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 2 cans (29 oz. each) sliced pear s in juice, undrained
  • 24 NABISCO Ginger Snaps, coarsely crushed (about 2 cups crumbs)
  • ¼ cup sliced almonds, toasted
  • ¼ cup firmly packed dark brown sugar
  • 1 cup thawed frozen whipped topping

Nutrition facts

Recipe Tips


Preheat oven to 325°F. Drain pears, reserving 1/2 cup of the pear juice. Set reserved juice aside for later use. Spread half of the pear slices in lightly greased 9-inch square baking dish; sprinkle with half of the cookie crumbs. Repeat layers with remaining pears and remaining cookie crumbs; sprinkle evenly with almonds.


Combine 1/2 cup reserved pear juice and the sugar; drizzle over ingredients in baking dish.


Bake 25 to 30 min. or until hot and bubbly. Cool slightly. Serve warm topped with the whipped topping.