With spicy ginger and three kinds of fruit, this dessert has plenty of flavor, but saves time with prepared pie filling and ready-made cookies.
cup quick-cooking oats
cup crushed gingersnap cookies
cup all-purpose flour
cup packed brown sugar
cup butter or margarine, cut into small pieces
cup frozen unsweetened blueberries
cup frozen unsweetened raspberries
teaspoon ground ginger
can (21 oz) apple pie filling
Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, combine all topping ingredients except butter. With pastry blender or fork, cut in butter until crumbly.
In large bowl, mix all fruit mixture ingredients; pour into baking dish. Sprinkle topping evenly over fruit.
Bake 35 to 40 minutes or until fruit mixture is bubbly and topping is golden brown. If necessary, cover with foil during last 15 to 20 minutes of baking to prevent excessive browning.
To crush the cookies easily, place them in a plastic bag and roll them with a rolling pin until they crumble. Or, pulse them 10 to 15 times in a food processor.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/2 Cup
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 3 Other Carbohydrate; 4 Fat;
Carbohydrate Choices:4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.