Peach-Ginger Crumble

1. 1

   Preheat oven to 350. Spray 9-inch deep-dish pie plate with nonstick cooking spray.

2. 2

   Combine peaches, pears, apricots, 2 tablespoons brown sugar, cornstarch and vanilla in large bowl. Toss gently until well blended. Place in prepared pie pan; set aside.

3. 3

   Place gingersnaps in resealable food storage bag. Crush cookies with rolling pin to form coarse crumbs.

4. 4

   Combine crumbs, remaining 2 tablespoons brown sugar, oil and cinnamon; mix well.

5. 5

   Sprinkle evenly over fruit.

6. 6

   Bake 30 minutes or until fruit is bubbly. Transfer to wire rack, let stand 10 minutes.

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