- 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.
Copyright Diabetic Cooking.