Learn how to make Peach-Ginger Cookie Crumble, one of Rita's recipes for eating vegetarian.

Peach-Ginger Cookie Crumble


  • 1 lb. frozen, sliced peaches, thawed
  • 2 ripe pears, sliced
  • ¾ cup dried apricots, cut into ¼ -inch pieces
  • 4 tablespoons packed dark brown sugar, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • 12 gingersnaps, finely crushed
  • 1 tablespoon canola oil
  • ½ teaspoon ground cinnamon


  1. Preheat oven to 350 degrees. Spray a 9-inch deep-dish pie plate with cooking spray.
  2. Combine peaches, pears, apricots, 2 tablespoons brown sugar, cornstarch and vanilla in large bowl; toss to coat evenly. Transfer to pie plate.
  3. Combine crushed gingersnaps, remaining 2 tablespoons brown sugar, oil and cinnamon in small bowl. Mix well. Sprinkle evenly over the peach mixture.
  4. Bake 30 minutes or until bubbly. Cool in pan on wire rack for 10 minutes. Makes 6 servings.