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Snappy Baked Fruit

  • Prep 25 min
  • Total 25 min
  • Ingredients 5
  • Servings 6

Crushed gingersnaps become a quick and zesty topping for baked peaches and pears. ...MORE+ LESS-

Ingredients

1
(16-oz.) can sliced peaches, drained
1
(16-oz.) can pear halves, drained, chopped
1/2
teaspoon grated lemon peel, if desired
1
cup finely crushed gingersnaps (about 14 cookies)
1
tablespoon margarine or butter, melted

Steps

Hide Images
  • 1
    Heat oven to 375°F. In medium bowl, combine peaches, pears and lemon peel; mix well. Divide fruit mixture evenly into 6 ungreased 6-oz. custard cups.
  • 2
    In small bowl, combine crushed gingersnaps and margarine; mix well. Sprinkle evenly over fruit.
  • 3
    Bake at 375°F. for 12 to 15 minutes or until hot and bubbly.
 

Nutrition Information

Nutrition Facts

Serving Size: 1/2 Cup
Calories
130
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
135mg
6%
Dietary Fiber
3g
12%
% Daily Value*:
Exchanges:
1 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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