YIELD Makes 8 servings
INGREDIENTS
1/2 (18-ounce) package refrigerated oatmeal raisin cookie dough* 1/2 cup uncooked old-fashioned oats 3/4 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 tablespoons cold butter, cut into small pieces 1 cup chopped pecans, toasted** 1 bag (16 ounces) frozen pitted unsweetened dark sweet cherries, thawed 2 cans (21 ounces each) cherry pie filling *Save remaining 1/2 package of dough for another use.**To toast pecans, spread in single layer on baking sheet. Bake in preheated 350°F oven 7 to 10 minutes or until golden brown, stirring frequently.PREPARATION:
- Preheat oven to 350°F. Lightly grease eight 1/2-cup ramekins; place on cookie sheet. Let half package of dough stand at room temperature about 15 minutes.
- For topping, combine dough, oats, cinnamon and ginger in large bowl. Beat until well blended. Cut in butter with pastry blender or 2 knives. Stir in pecans; set aside.
- Combine cherries and pie filling in large bowl; mix well. Divide cherry mixture evenly among prepared ramekins; sprinkle evenly with topping. Bake about 25 minutes or until topping is browned. Serve warm.