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  • 9servings
  • 50minutes
  • 276calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B6, B12, D, E
MineralsCopper, Natrium, Fluorine, Silicon, Calcium, Iron, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons plus 1-1/2 teaspoons cornstarch

  2. 2 cups sliced fresh plums

  3. 1 cup sliced peeled peaches

  4. 1 cup sliced nectarines

  5. TOPPING:

  6. 1 cup crushed gingersnap cookies (about 20 cookies)

  7. 1/2 cup old-fashioned oats

  8. 1/3 cup packed brown sugar

  9. 1/2 teaspoon ground ginger

  10. 1/2 teaspoon ground cinnamon

  11. 1/4 teaspoon salt

  12. 1/3 cup cold butter, cubed

  13. 1/2 cup sliced almonds

  14. Whipped cream, optional

Instructions Jump to Ingredients ↑

  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.

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