Peach-Ginger Crumble

Name: Peach-Ginger Crumble
Ingredients: 1 lb frozen sliced peaches, thawed; 2 very ripe pears, sliced (about 6 ounces); 1/4 cup dried apricot, cut into 1/4-inch pieces; 4 tablespoons packed dark brown sugar, divided; 1 tablespoon cornstarch; 1 teaspoon vanilla; 12 gingersnaps; 1 tablespoon canola oil; 1/2 teaspoon ground cinnamon

9 ingredients

6 steps

Ingredients

1 lb frozen sliced peaches, thawed
2 very ripe pears, sliced (about 6 ounces)
1/4 cup dried apricot, cut into 1/4-inch pieces
4 tablespoons packed dark brown sugar, divided
1 tablespoon cornstarch
1 teaspoon vanilla
12 gingersnaps
1 tablespoon canola oil
1/2 teaspoon ground cinnamon

Directions

1

Preheat oven to 350. 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.
4

Combine crumbs, remaining 2 tablespoons brown sugar, oil and cinnamon; mix well.
5

Sprinkle evenly over fruit.
6

Bake 30 minutes or until fruit is bubbly. Transfer to wire rack, let stand 10 minutes.