Recipes

Plum and Nectarine Ginger Crisp

Topping:
• 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 pitted, sliced, unpeeled Ontario Nectarines

Topping: In food processor, process gingersnap cookies until finely ground. Measure out 1/2 cup (125 mL), and place in medium bowl; add 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 9-1/2 inch (24 cm) baking dish. Sprinkle evenly with topping. On baking sheet, bake in 375ºF (190ºC) oven 40 to 50 minutes or until fruit is bubbling and topping is deep golden brown. (If topping browns too quickly, cover loosely with foil.) Let stand 15 minutes before serving.