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Preheat the oven to 375F.
Lightly coat a 9x9" baking dish with cooking spray.
1 pineapple, peeled, cored, and cut into 1" cubes, or 1 can (16oz) pineapple tidbits in juice, drained
6 peaches, peeled, pitted and cut into 1" cubes
3/4 cup orange juice
1 tsp. rum extract
1 tbsp. cornstarch
1/4 cup + 1/3 cup packed light brown sugar
1 1/4 cups coarsely chopped low fat gingersnaps
1 cup old-fashioned rolled oats
1/4 cup sweetened shredded coconut
2 tbsp. chilled butter, cut into small pieces
1/2 tsp. ground cinnamon
12 servings
In a large bowl, combine the pineapple, peaches, orange juice, rum extract, cornstarch, and 1/4 cup of the brown sugar.
Stir until the brown sugar and cornstarch are dissolved.
Place in the prepared baking dish.
In a medium bowl, combine the gingersnaps, oats, coconut, butter, cinnamon and the remaining 1/3 cup brown sugar.
Mix with your fingers to form coarse crumbs.
Sprinkle over the pineapple mixture.
Bake for 35 to 40 minutes, or until golden brown and bubbling.
Cool on a rack for 15 minutes before serving.
Lightly coat a 9x9" baking dish with cooking spray.
1 pineapple, peeled, cored, and cut into 1" cubes, or 1 can (16oz) pineapple tidbits in juice, drained
6 peaches, peeled, pitted and cut into 1" cubes
3/4 cup orange juice
1 tsp. rum extract
1 tbsp. cornstarch
1/4 cup + 1/3 cup packed light brown sugar
1 1/4 cups coarsely chopped low fat gingersnaps
1 cup old-fashioned rolled oats
1/4 cup sweetened shredded coconut
2 tbsp. chilled butter, cut into small pieces
1/2 tsp. ground cinnamon
12 servings
In a large bowl, combine the pineapple, peaches, orange juice, rum extract, cornstarch, and 1/4 cup of the brown sugar.
Stir until the brown sugar and cornstarch are dissolved.
Place in the prepared baking dish.
In a medium bowl, combine the gingersnaps, oats, coconut, butter, cinnamon and the remaining 1/3 cup brown sugar.
Mix with your fingers to form coarse crumbs.
Sprinkle over the pineapple mixture.
Bake for 35 to 40 minutes, or until golden brown and bubbling.
Cool on a rack for 15 minutes before serving.
