Plum & Nectarine Ginger Crisp

• 8 gingersnap cookies
• 1 cup all-purpose flour
• 1/2 cup brown sugar packed
• 2 tablespoons sugar minced candied
• 1/2 cup butter cold, cut into pieces
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground ginger
• 4 cups plums pitted, halfed unpeeled
• 6 nectarines peeled and sliced

1. Break gingersnap cookies into food processor; process until finely ground into a crumb.
2. Measure out 1/2 cup (125 mL) of crumbs.
3. In medium bowl, combine crumbs, flour, sugar and ginger.
4. Using fingers, rub butter into mixture, leaving it crumbly; set aside.
5. FILLING: In small bowl, stir together sugar, flour and ginger.
6. FILLING: In large bowl, toss plums and nectarines with sugar mixture.
7. FILLING: Turn into 10-cup (2.5 L) baking dish.
8. Sprinkle evenly with topping.
9. Place on rimmed baking sheet, bake in 375u0b0F (190u0b0C) oven for 40 to 50 minutes or until fruit is bubbling and topping is deep golden brown.
10. Let stand 15 minutes before serving.

cookies, flour, brown sugar, sugar, butter cold, granulated sugar, flour, ground ginger, plums pitted, nectarines

Taken from www.yummly.com/recipe/Plum-_-Nectarine-Ginger-Crisp-1308325 (may not work)