Save on Pinterest

Ginger Fruit Crisp

Our B&B guests tell us this fun breakfast crisp is one of the most enjoyable parts of their stay. There's seldom a crumb of it left. —Elinor Stabile, Canmore, Alberta
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    9 servings

Ingredients

  • 1/3 cup packed brown sugar
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 2 cups sliced fresh plums
  • 1 cup sliced peeled peaches
  • 1 cup sliced nectarines
  • TOPPING:
  • 1 cup crushed gingersnap cookies (about 20 cookies)
  • 1/2 cup old-fashioned oats
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cubed
  • 1/2 cup sliced almonds
  • Whipped cream, optional

Directions

  • 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.
  • 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.
  • Bake at 350° for 30-35 minutes or until filling is bubbly and topping is browned. Serve warm with whipped cream if desired.
Nutrition Facts
1 each: 276 calories, 12g fat (5g saturated fat), 18mg cholesterol, 222mg sodium, 42g carbohydrate (26g sugars, 3g fiber), 3g protein.

Recommended Video