Plum and Nectarine Ginger Crisp

Recipe Tags:

Baking Time: 40 to 50 minutes

Preparation Time:

Servings: 8-10

Share this recipe:

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 g
  • Fat: 11 g
  • Carbohydrate: 49 g
  • Calories: 304
  • Fibre: 3 g
  • Sodium: 98 mg