Diabetic Cooking

Peach-Ginger Crumble



  • 1 pound frozen sliced peaches, thawed
  • 2 ripe pears, sliced
  • 3/4 cup dried apricots, cut into 1/4-inch pieces
  • 4 tablespoons packed dark brown sugar, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • 12 gingersnaps, finely crushed
  • 1 tablespoon canola oil
  • 1/2 teaspoon ground cinnamon
  • Whipped cream (optional)


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.

Yield: 6 servings.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
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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