Peach-Ginger Crumble

• 1 lb frozen sliced peaches, thawed
• 2 very ripe pears, sliced (about 6 ounces)
• 1/4 cup dried apricot, cut into 1/4-inch pieces
• 4 tablespoons packed dark brown sugar, divided
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• 12 gingersnaps
• 1 tablespoon canola oil
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 350. Spray 9-inch deep-dish pie plate with nonstick cooking spray.
2. Combine peaches, pears, apricots, 2 tablespoons brown sugar, cornstarch and vanilla in large bowl. Toss gently until well blended. Place in prepared pie pan; set aside.
3. Place gingersnaps in resealable food storage bag. Crush cookies with rolling pin to form coarse crumbs.
4. Combine crumbs, remaining 2 tablespoons brown sugar, oil and cinnamon; mix well.
5. Sprinkle evenly over fruit.
6. Bake 30 minutes or until fruit is bubbly. Transfer to wire rack, let stand 10 minutes.

peaches, very, apricot, brown sugar, cornstarch, vanilla, gingersnaps, canola oil, ground cinnamon

Taken from www.food.com/recipe/peach-ginger-crumble-161849 (may not work)