Gingered pear-and-plum brown betty

8 Servings

Ingredients

Quantity Ingredient
¼ cup Apple juice
2 tablespoons Sugar
2 tablespoons All-purpose flour
2 tablespoons Lemon juice
5 cups Thinly sliced peeled pear (2 pounds)
2½ cup Thinly sliced plum -- (3/4 pound)
Vegetable cooking spray
¾ cup Gingersnap crumbs -- divided (12 cookies)
½ cup Quick-cooking oats
⅓ cup Firmly packed brown sugar
2 tablespoons All-purpose flour
3 tablespoons Margarine -- melted

Directions

Combine the first 4 ingredients in a large bowl, and stir well. Add fruit, and toss well.

Place half of the fruit mixture in an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with ½ cup gingersnap crumbs. Add the remaining fruit mixture to dish.

Combine the remaining gingersnap crumbs, oats, brown sugar, and 2 tablespoons flour; stir well. Add margarine, and toss well. Sprinkle crumb mixture over the fruit mixture. Bake at 350 degrees for 45 minutes or until the fruit is tender. Yield: 8 servings.

Recipe By: Cooking Light, Sept. 1995, page 136 From: Lisa Date: 07-19-96 (20:12) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.

Posted to MC-Recipe Digest V1 #712 by Lisa Clarke <lisa@...> on Aug 1, 97

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