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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.

Reviews for Ginger Fruit Crisp

Sort By :
MY REVIEW
Reviewed Sep. 29, 2010

"We really enjoyed this recipe. Used more peaches than plums, but it was still wonderful. Next time I'll try it with apples and without the sliced almonds. Fantastic with vanilla ice cream! :)"

MY REVIEW
Reviewed Sep. 27, 2010

"My family loved this recipe, we used apples instead of plums. Put cool whip on it. We also used splenda sugar to cut some calories."

MY REVIEW
Reviewed Sep. 26, 2010

"This is also good with a scoop of Vanilla Ice cream on top."

MY REVIEW
Reviewed Sep. 8, 2009

"I also have a B&B in Nova Scotia and I have served this to my guests and they think it is wonderful. Thank you, Elinor!"

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