Ginger Peach and Plum Crisp
A stone fruit fruit crisp with a hint of ginger
Ingredients
- 2 large White Peaches
- 1 large Yellow Peach
- 3 Plums
- 1/4 cup Granulated sugar
- 1 cup All Purpose Flour
- 1 teaspoon Featherweight baking powder
- 3/4 cup Brown sugar packed
- 1/2 cup Ginger snap crumbs
- 1 cup Oats old-fashioned, rolled
- 1/2 cup Earth Balance Vegan Buttery Sticks
Instructions
- Preheat the oven to 350°F.
- Cut the peaches and plums into small bits and throw those in a big bowl. Sprinkle the granulated sugar over them, stir, and set aside.
- Transfer the fruit mixture to one large baking dish, or multiple smaller baking dishes for easy sharing.
- Whisk together the flour, baking powder, sugar, and cookie crumbs. Add the oats and combine. Melt the buttery stick. Add it to the dry ingredients, a little at a time, tossing between each addition. Mix until you have a large crumb. Sprinkle evenly over the fruit.
- Bake in the center of the oven for 30 minutes. Decrease the temperature to 325°F and bake for 20 minutes longer, or until the top is golden brown and the fruit is bubbling up around the sides. Let cool to room temperature before serving.
Notes
If you are not watching your salt intake, you can replace the featherweight baking powder with regular baking powder.
The vegan buttery sticks can be replaced with salted butter, but be aware that doing so will double the saturated fat content of each serving and the recipe will no longer be dairy-free or vegan.
The ginger is subtle. For more of a kick, add a bit of ground ginger to the dry ingredients.
Good with a scoop of vanilla ice cream.