Peach-Ginger Crumble

Peach-Ginger Crumble

Peach-Ginger Crumble


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


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

Dietary Exchange

Fruit 3
Fat 1/2

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