Ginger Fruit Crisp Recipes
GINGER PEAR CRISP
Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
- Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
- Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 67 g, Cholesterol 19.1 mg, Fat 14.6 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 5.7 g, Sodium 120.3 mg, Sugar 25.1 g
GINGER FRUIT CRISP
Steps:
- 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.
Nutrition Facts : Calories 276 calories, Fat 12g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 222mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.
GINGER FRUIT CRISP
This trio of fresh fruits will have you coming back for more! From Pillsbury, this will be sure to warm you on cold fall and winter eves! Packed with lots of spice, nuts and oats, this will become a family favorite!
Provided by FLUFFSTER
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 225, Fat 10.2, SaturatedFat 4.6, Cholesterol 18.1, Sodium 119.8, Carbohydrate 32.4, Fiber 2.7, Sugar 22.4, Protein 3.2
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