 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 9 |
|
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. âElinor Stabile, Canmore, Alberta 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:
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.
|
|