Gingered Fruit Crisp
1 package (12 ounces) frozen sweetened raspberries (not in syrup)
1 can (21 ounces) peach pie filling
1 1-inch piece peeled fresh gingerroot, pressed
1 medium Granny Smith apple
20 butter cookies, coarsely crushed (1 cup)
1/2 cup quick or old-fashioned oats
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon Pantry Cinnamon Plus(TM) Spice Blend
1/4 cup butter or margarine, melted
1/4 cup pecan halves, chopped
Vanilla ice cream or thawed, frozen whipped topping (optional)
For filling, sprinkle raspberries over bottom of Deep Dish Baker. Place pie
filling in Small Batter Bowl. Using Garlic Press, press ginger into batter bowl;
mix well using Small Mix 'N Scraper(R). Spoon peach mixture evenly over
raspberries. Peel, core and slice apple using Apple Peeler/Corer/Slicer. Cut
apple slices into wedges using Apple Wedger; sprinkle evenly over peach mixture.
For topping, place cookies in resealable plastic food storage bag; coarsely
crush using Baker's Roller(TM). In Classic Batter Bowl, combine cookie crumbs,
oats, brown sugar, flour and spice blend; mix well using Mix 'N Scraper®. Place
butter in Small Micro-Cooker(R); microwave on HIGH 30-45 seconds or until
melted. Add butter to dry ingredients; mix until crumbly. Sprinkle topping
evenly over fruit mixture. Chop pecans using Food Chopper; sprinkle over
Microwave on HIGH 12-15 minutes or until apples are tender. Let stand 10
minutes. Serve with ice cream or whipped topping, if desired.
Yield: 12 servings or 24 sample servings
Nutrients per serving: Calories 190, Total Fat 8 g, Saturated Fat 2.5 g,
Cholesterol 15 mg, Carbohydrate 29 g, Protein 3 g, Sodium 85 mg, Fiber 2g
Cook's Tip: If using a microwave oven without a built-in turntable, rotate the
pan after 6 minutes of cooking.
To prepare the crisp in a conventional oven, preheat oven to 375°F. Prepare
recipe as directed. Bake 30-35 minutes or until apples are tender.
There is no need to thaw the frozen raspberries before preparing this recipe.
Source: Pampered Chef