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Ginger Fruit Crisp Recipe

Ginger Fruit Crisp Recipe

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. YIELD: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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 serving (calculated without whipped cream) equals 276 calories, 12 g fat (5 g saturated fat), 18 mg cholesterol, 222 mg sodium, 42 g carbohydrate, 3 g fiber, 3 g protein.