Served as dessert. Vegetarian dish.

3 Granny Smith Apples, peeled, cored and sliced

2 Pears, peeled, cored and sliced

1 1/2 cups chopped Cranberries (fresh or frozen)

2 Tablespoons Brown Sugar

1 Tablespoon Cornstarch

1 Tablespoon Apple Cider

1 1/2 teaspoons Cinnamon, divided

10 Gingersnap Cookies, crushed into crumbs (1/2 cup)

1/4 cup Whole Wheat Flour

1/4 cup Brown Sugar

1/2 teaspoon ground Nutmeg

1 Tablespoon light Butter, melted

2 Tablespoons Vegetable Oil

3/4 cup old fashioned Oats

Preheat oven to 350. Combine apple pears, and cranberries in a large bowl. In small bowl, combine 2 Tbs brown sugar, cornstarch, apple cider and 1/2 tsp cinnamon. Pour the mixture over the fruit, tossing to coat. Place the fruit mixture in a 13x9 baking dish coated with cooking spray. Combine the ginger snap crumbs, flour, remaining brown sugar, nutmeg, and remaining 1 tsp cinnamon in a medium bowl. Pour in the butter and oil, stirring with a fork until the mixture is moistened and crumbly. Stir in oats and sprinkle evenly over the fruit. Bake uncovered for 35 minutes or til apples and pears are tender.

Preparation time: 25 minutes

Cooking time: 1 hour

Serves: 10

You may also be interested in ...