Peach-Ginger Crumble - cooking recipe

Ingredients

1 lb frozen sliced peaches, thawed
2 very ripe pears, sliced (about 6 ounces)
1/4 cup dried apricot, cut into 1/4-inch pieces
4 tablespoons packed dark brown sugar, divided
1 tablespoon cornstarch
1 teaspoon vanilla
12 gingersnaps
1 tablespoon canola oil
1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 350. Spray 9-inch deep-dish pie plate with nonstick cooking spray.
Combine peaches, pears, apricots, 2 tablespoons brown sugar, cornstarch and vanilla in large bowl. Toss gently until well blended. Place in prepared pie pan; set aside.
Place gingersnaps in resealable food storage bag. Crush cookies with rolling pin to form coarse crumbs.
Combine crumbs, remaining 2 tablespoons brown sugar, oil and cinnamon; mix well.
Sprinkle evenly over fruit.
Bake 30 minutes or until fruit is bubbly. Transfer to wire rack, let stand 10 minutes.