Ginger Fruit Crisp Recipe

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Ginger Fruit Crisp Recipe
Ginger Fruit Crisp Recipe photo by Taste of Home
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Ginger Fruit Crisp Recipe

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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
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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. Yield: 9 servings.
Originally published as Ginger Fruit Crisp in Country Woman August/September 2008, p37

Nutritional Facts

1 each: 276 calories, 12g fat (5g saturated fat), 18mg cholesterol, 222mg sodium, 42g carbohydrate (26g sugars, 3g fiber), 3g protein.

  • 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
  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.
Originally published as Ginger Fruit Crisp in Country Woman August/September 2008, p37

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silvrhwk User ID: 5129043 114419
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
babsw17 User ID: 5418448 174384
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
meanmary5 User ID: 5028997 93897
Reviewed Sep. 26, 2010

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

MY REVIEW
limasong User ID: 4395165 179102
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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