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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Loaded with peaches, pears and apricots. Delicious served with ice cream or whipped topping. 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.
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