Fresh peaches and blueberries combine to create this delicious summer dessert, and ginger enhances its flavor.

Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary

prep:
25 mins
cool:
30 mins
bake:
35 mins
total:
1 hr 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a large bowl toss together peach slices, brown sugar, flour, and ginger. Add blueberries and the water; toss to combine. Spoon fruit mixture into a 2-quart square baking dish. Bake, uncovered, for 20 minutes.

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  • Meanwhile, place gingersnaps in a heavy plastic bag. Seal bag; using the flat side of a meat mallet or a rolling pin, crush cookies until in 1/4- to 1/2-inch pieces. Transfer cookies to a medium bowl. Stir in rolled oats and, if desired, chopped pecans. Stir in butter until well mixed. Sprinkle over partially baked fruit mixture.

  • Bake for 15 to 20 minutes more or until fruit is bubbly and topping is lightly browned. Cool on a wire rack for 30 minutes. Serve warm. If desired, top with whipped topping.

Nutrition Facts

153 calories; fat 4g; cholesterol 8mg; saturated fat 2g; carbohydrates 29g; mono fat 1g; insoluble fiber 3g; sugars 8g; protein 2g; vitamin a 534.5IU; vitamin c 7.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 12.1mcg; sodium 68mg; potassium 241mg; calcium 20.2mg; iron 0.9mg.
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