Ginger Fruit Crisp Recipe

Ingredients

1/3 cup packed brown sugar2 tablespoons plus 1-1/2 teaspoons cornstarch2 cups sliced fresh plums1 cup sliced peeled peaches1 cup sliced nectarinesTOPPING:1 cup crushed gingersnap cookies (about 20 cookies)1/2 cup old-fashioned oats1/3 cup packed brown sugar1/2 teaspoon ground ginger1/2 teaspoon ground cinnamon1/4 teaspoon salt1/3 cup cold butter, cubed1/2 cup sliced almondsWhipped cream, optional

Preparation

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.