Gingered Peach and Pear Crisp

1 16 ounce can juice pack peach slices, drained
16 ounces juice pack pear halves, drained, cut up
1 teaspoon grated fresh gingerroot
1/2 cup finely crushed gingersnaps
1/2 cup quick-cooking oats
2 tablespoons brown sugar

In an 8-inch quiche dish or 8 x 1-1/2 inch round baking pan place the peaches, pears, and gingerroot. Toss to mix. In a small mixing bowl stir together the gingersnaps, oats, and brown sugar. Sprinkle evenly over fruit. Bake in a 425ºF oven for 15 to 20 minutes or till heated through.