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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


  • 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
  • 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


  • 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.

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Average Rating:
  • cec_herrmann
    Oct 2, 2010

    No comment left

  • silvrhwk
    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! :)

  • babsw17
    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.

  • meanmary5
    Sep 26, 2010

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

  • limasong
    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!