Fruit Crisp
2 (15 ounce) cans of your choice of pear, peach, apple, etc. fruit
2 tsp lemon juice
2 tsp Argo Cornstarch
1 cup (about 20) gingersnaps or other cookies finely crushed
½ cup melted butter
½ cup flour
½ cup powdered sugar
1 tsp baking powder
½ tsp maple syrup or flavoring
Preheat oven to 350°. Mix fruit with lemon juice and cornstarch. Pour into a 1 ½ quart baking dish. Crush cookies and add melted butter, flour, powdered sugar, baking powder and maple syrup. Mix well! Crumble this mixture over the fruit mixture and bake for 25- 30 minutes until the fruit is bubbling and topping is lightly browned. Top with homemade whipped cream made from Dairy Maid Dairy Heavy Cream and enjoy! Serves 6.
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