Ginger Fruit Crisp

• 13 cup packed brown sugar
• 2 tablespoons tsps cornstarch
• 1 12 teaspoons cornstarch
• 2 cups sliced fresh plums
• 1 cup sliced peeled peach
• 1 cup sliced nectarine
• 1 cup crushed gingersnap cookie (about 20 cookies)
• 12 cup old-fashioned oats
• 13 cup packed brown sugar
• 12 teaspoon ground ginger
• 12 teaspoon ground cinnamon
• 14 teaspoon salt
• 13 cup cold butter, cubed
• 12 cup sliced almonds
• whipped cream (optional)

1. In a large bowl, combine brown sugar and cornstarch.
2. Add the plums, peaches and nectarines; gently toss to coat.
3. Transfer to a greased 8-in.
4. square baking dish.
5. For topping:.
6. In a small bowl, combine the gingersnap crumbs, oats, brown sugar, ginger, cinnamon and salt.
7. Cut in butter until crumbly.
8. Stir in almonds; sprinkle over fruit.
9. Bake at 350 for 30-35 minutes or until filling is bubbly and topping is browned.
10. Serve warm with whipped cream if desired.

brown sugar, tsps cornstarch, cornstarch, fresh plums, peach, nectarine, cookie, oats, brown sugar, ground ginger, ground cinnamon, salt, cold butter, almonds, whipped cream

Taken from www.food.com/recipe/ginger-fruit-crisp-438528 (may not work)