Ginger Fruit Crisp a.. 9 Servings a.. Prep: 20 min. Bake: 30 min. Ingredients a.. 1/3 cup packed brown sugar b.. 2 tablespoons plus 1-1/2 teaspoons cornstarch c.. 2 cups sliced fresh plums d.. 1 cup sliced peeled peaches e.. 1 cup sliced nectarines f.. TOPPING: g.. 1 cup crushed gingersnap cookies (about 20 cookies) h.. 1/2 cup old-fashioned oats i.. 1/3 cup packed brown sugar j.. 1/2 teaspoon ground ginger k.. 1/2 teaspoon ground cinnamon l.. 1/4 teaspoon salt m.. 1/3 cup cold butter, cubed n.. 1/2 cup sliced almonds o.. Whipped cream, optional Directions a.. In a large bowl, combine brown sugar and cornstarch. Add the plums, peaches and nectarines; gently toss to coat. Transfer to a greased 8-in. square baking dish. b.. For topping, in a small bowl, combine the gingersnap crumbs, oats, brown sugar, ginger, cinnamon and salt. Cut in butter until crumbly. Stir in almonds; sprinkle over fruit. c.. Bake at 350° for 30-35 minutes or until filling is bubbly and topping is browned. Serve warm with whipped cream if desired. Yield: 9 servings.
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