Streusel Topping (below)
3 (16-17 oz.) cans sliced cling peaches
1 (29 oz.) can sliced pears
3 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1 pt. vanilla ice cream

1. Prepare Streusel Topping; set aside.

2. Drain syrup from peach and pear slices; reserve 1/3 cup syrup. Reserve 6 peach slices for garnish later.

3. Preheat oven to 400 degrees. In large bowl combine fruit, flour and cinnamon. Spoon mixture into 6 (10 ounce) oven safe custard cups; pour some reserved syrup over each; spoon Streusel Topping over fruit. Place cups in 15 1/2 x 10 1/2 inch jelly roll pan for easier handling. Bake desserts 15-20 minutes until topping is browned.

4. To serve, top each dessert with a scoop of ice cream; garnish each with a peach slice. Makes 6 servings.

STREUSEL TOPPING:

In small bowl with mixer at low speed, beat 1/2 cup dried bread crumbs, 1/2 cup all-purpose flour, 1/2 cup butter, softened, 1/3 cup sugar and 1 1/2 teaspoons ground cinnamon until well blended and large crumbs form. Stir in 1/2 cup California walnuts, finely chopped.