Preparation time
15 minutes
Ready in
55 minutes
Baking Time: 40 to 50 minutes
Makes
8 to 10 servings
Ingredients
- 6 to 8 gingersnap cookies
- 1 cup (250 mL) all-purpose flour
- 1/2 cup (125 mL) packed brown sugar
- 2 tbsp (25 mL) minced candied ginger
- 1/2 cup (125 mL) cold butter, cut in pieces
Filling:
- 1/4 cup (50 mL) granulated sugar
- 2 tbsp (25 mL) all-purpose flour
- 1 tsp (5 mL) ground ginger
- 4 cups (1 L) pitted, haved, unpeeled Ontario Plums (preferably prune)
- 6 Ontario Nectarines, peeled and sliced
Instructions
Break gingersnap cookies into food processor; process until finely ground. Measure out 1/2 cup (125 mL) of crumbs. In medium bowl, combine crumbs, flour, sugar and ginger. Using fingers, rub butter into mixture, leaving it crumbly; set aside.
Filling: In small bowl, stir together sugar, flour and ginger. In large bowl, toss plums and nectarines with sugar mixture. Turn into 10-cup (2.5 L) baking dish. Sprinkle evenly with topping. Place on rimmed baking sheet, bake in 375°F (190°C) oven for 40 to 50 minutes or until fruit is bubbling and topping is deep golden brown. Let stand 15 minutes before serving.
Nutritional Information
When recipe serves 10:
- Protein: 4 gams
- Fat: 11 grams
- Carbohydrate: 49 grams
- Calories: 304
- Fibre: 3 grams
- Sodium: 98 mg