• Preheat oven to 350 degrees.

Pear Ginger Apple Crisp

• Peel and core apples and pears and cut into 1/4" slices.
• In a large bowl, toss apple and pear slices with Robert Rothschild Farm Pear Ginger Preserves. Place apple and pear mixture into a greased 9x13 pan.
• In small bowl, whisk together ground ginger, sugar and 1/2 teaspoon cinnamon. Sprinkle over apple an pear mixture.

Shortbread Crumble

• In medium bowl, whisk together Robert Rothschild Farm Classic Shortbread Cookie Mix, salt and 1/4 teaspoon cinnamon. Using a pastry cutter, cut butter into shortbread mixture until it is the size of peas.
• Sprinkle over top of apple and pear mixture.
• Bake for 1 hour or until bubbly and crumble is lightly browned.