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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.53 Kcal (1618 kJ) | ||
| Calories from fat | 131.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.63g | 23% | |
|---|---|---|---|
| Cholesterol | 18.51mg | 6% | |
| Sodium | 207.52mg | 9% | |
| Potassium | 296.43mg | 6% | |
| Total Carbs | 60.79g | 20% | |
| Sugars | 32.76g | 131% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 5.92g | 12% | |
| Vitamin C | 30.6mg | 51% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.5mg | 14% | |
| Calcium | 68.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 247.54 Kcal (1036 kJ) | ||
| Calories from fat | 84.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.37g | 23% | |
|---|---|---|---|
| Cholesterol | 11.86mg | 6% | |
| Sodium | 132.9mg | 9% | |
| Potassium | 189.84mg | 6% | |
| Total Carbs | 38.93g | 20% | |
| Sugars | 20.98g | 131% | |
| Dietary Fiber | 2.55g | 16% | |
| Protein | 3.79g | 12% | |
| Vitamin C | 19.6mg | 51% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 14% | |
| Calcium | 43.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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