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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Ingredients

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Directions

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  • 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.

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  • 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; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 8 mg cholesterol; 68 mg sodium. 241 mg potassium; 29 g carbohydrates; 3 g fiber; 8 g sugar; 2 g protein; 534 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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