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