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Peach-Ginger Crumble


Peach-Ginger Crumble

Peach-Ginger Crumble

Yield

Makes 6 servings

Ingredients

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 cornstarch
1 teaspoon vanilla
12 gingersnaps
1 tablespoon canola oil
1/2 teaspoon ground cinnamon

Preparation

  1. Preheat oven to 350°F. Spray 9-inch deep-dish pie plate with nonstick cooking spray.
  2. 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.
  3. 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.
  4. Bake 30 minutes or until fruit is bubbly. Transfer to wire rack; let stand 10 minutes.

Nutritional Information

Serving Size: 1/2 cup
Sodium 97 mg
Protein 2 g
Fiber 2 g
Carbohydrate 45 g
Cholesterol <1 mg
Saturated Fat <1 g
Total Fat 4 g
Calories from Fat 16 %
Calories 210

Dietary Exchange

Fat 1/2
Fruit 3

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