Preheat oven to 350°F. 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 to coat evenly. Transfer to prepared pie plate.
Combine crushed gingersnaps, remaining 2 tablespoons brown sugar, oil, and cinnamon in small bowl; mix well. Sprinkle evenly over peach mixture.
Bake 30 minutes or until bubbly. Cool in pan on wire rack 10 minutes. Serve with whipped cream, if desired.
Calories: 210 calories, Carbohydrates: 45 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 97 mg, Fiber: 2 g
Exchanges per serving: 1/2 Fat, 3 Fruit.
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