Makes 6 servings
|1||pound frozen sliced peaches, thawed|
|2||very ripe pears, sliced (about 6 ounces)|
|3/4||cup dried apricots, cut into 1/4-inch pieces|
|4||tablespoons packed dark brown sugar, divided|
|1||tablespoon canola oil|
|1/2||teaspoon ground cinnamon|
- Preheat oven to 350°F. Spray 9-inch deep-dish pie plate with nonstick cooking spray.
- Combine peaches, pears, apricots, 2 tablespoons brown sugar, cornstarch and vanilla in large bowl. Toss gently until well blended. Place in prepared pie pan; set aside.
- Place gingersnaps in resealable food storage bag. Crush cookies with rolling pin to form coarse crumbs. Combine crumbs, remaining 2 tablespoons brown sugar, oil and cinnamon; mix well. Sprinkle evenly over fruit.
- Bake 30 minutes or until fruit is bubbly. Transfer to wire rack; let stand 10 minutes.
|Serving Size:||1/2 cup|
|Saturated Fat||<1 g|
|Total Fat||4 g|
|Calories from Fat||16 %|
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