Gingered Pear-And-Plum Brown Betty

Recipe Ingredients

1/4 cup	59ml	Apple juice
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	All-purpose flour
2 tablespoons	30ml	Lemon juice
5 cups	1185ml	Thinly sliced peeled pear - (2 pounds)
2 1/2 cups	592ml	Thinly sliced plum - (3/4, pound)
		Vegetable cooking spray
3/4 cup	109g / 3.8oz	Gingersnap crumbs - , divided (12 cookies)
1/2 cup	31g / 1.1oz	Quick-cooking oats
1/3 cup	53g / 1.9oz	Firmly packed brown sugar
2 tablespoons	30ml	All-purpose flour
3 tablespoons	45ml	Margarine - melted

Recipe Instructions

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 1/2 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 350F for 45 minutes or until the fruit is tender.

Recipe By: Cooking Light, Sept. 1995

Source:
Jonathan Hue Lockheed Missiles and Space Company - Mechanism

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.