See Also: Peach-Ginger Crumble(recipes)
Rustic Peach-Oat Crumble(recipes)
Ginger-Peach Blossoms(recipes)
Ginger Wings with Peach Dipping Sauce(recipes)
Ginger-Lemon Cheese Spread with Pineapple-Peach Sauce(recipes)
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Fig crumble(recipes)
crumble(dictionary)
crumble 1, verb(dictionary)
Apple crumble(recipes)

Peach-Ginger Crumble (recipes)


Peach-Ginger Crumble

Yield: Makes 6 servings



Ingredients:



1pound frozen sliced peaches, thawed

2very ripe pears, sliced (about 6 ounces)

3/4cup dried apricots, cut into 1/4-inch pieces

4tablespoons packed dark brown sugar, divided

1tablespoon cornstarch

1teaspoon vanilla

12gingersnaps

1tablespoon canola oil

1/2teaspoon ground cinnamon









Preparation:





1.Preheat oven to 350°F. Spray 9-inch deep-dish pie plate with nonstick cooking spray.2.Combine peaches, pears, apricots, 2 tablespoons brown sugar, cornstarch and vanilla in large bowl. Toss gently until well blended. Place in prepared pie pan; set aside.3.Place gingersnaps in resealable food storage bag. Crush cookies with rolling pin to form coarse crumbs. Combine crumbs, remaining 2 tablespoons brown sugar, oil and cinnamon; mix well. Sprinkle evenly over fruit.4.Bake 30 minutes or until fruit is bubbly. Transfer to wire rack; let stand 10 minutes.









Nutritional Information:







Serving Size: 1/2 cup







Sodium

97 mg







Protein

2 g







Fiber

2 g







Carbohydrate

45 g







Cholesterol









Saturated Fat









Total Fat

4 g







Calories from Fat

16 %







Calories

210









Dietary Exchange:







Fat

1/2







Fruit

3