Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 20 ounce can pineapple chunks, drained

  3. 29 ounce can pear halves in syrup, drained

  4. 1/2 roll refrigerated oatmeal cookie dough

  5. 1/4 cup brown sugar

  6. 1 tbsp. all purpose flour

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Split the cookie dough roll in half lengthwise. Slice half of the roll 1/4 inch thick to form half moons. Press cookie slices, rounded side up, around the sides of a 9 inch pie plate. Toss pineapple chunks with half of the brown sugar and 1 tbsp. flour in a small bowl. Spoon pineapple mixture into the prepared pan, mounding in the center. Arrange pear halves, narrow end toward center, over pineapples. Crumble remaining half of cookie roll dough over pears. Sprinkle with remaining brown sugar. Bake about 30 minutes until cookies are crisp and browned. Serve warm or cold.


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