Plum-and-Peach Ginger Crisp

By Hklbrries

Ingredients

• 2 lb plums, pitted, cut into 1/2-inch thick slices
• 3/4 lb ripe peaches, peeled, pitted, cut into 1/4-inch thick slices
• 1/2 cup granulated sugar
• 4 gingersnap cookies, finely crushed
• 1/2 tsp grated orange zest
• 1/2 cup unsifted all-purpose flour
• 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 1/4 cup packed light brown sugar
• 4 tbsp (1/2 stick) cold unsalted butter, cut into small pieces
• 1 tbsp minced crystallized ginger
• 1/2 cup chopped pecans
• Whipped cream

Details

Servings 6

Preparation

Step 1

Preheat oven to 375 F.

In large bowl, combine plums and peaches. Add 1/4 cup of the sugar, the gingersnaps and orange zest; stir well. Pour into 9-inch square baking pan.

In bowl, with fingers, crumble together remaining granulated sugar, the flour, cinnamon, salt, brown sugar and butter. Stir in ginger and pecans. Crumble over fruit.

Bake 45 to 50 minutes, until bubbly and browned. Cool on rack. Serve warm with whipped cream.

Nutrition Information:
Per serving
399 calories
4 g protein
67 g carbohydrates
15 g fat
23 mg cholesterol
77 mg sodium