Drain apricots, reserving 1/2 cup of the syrup. Quarter the apricot halves; combine with the strawberries in a medium-size bowl.
Stir together the reserved apricot syrup, sugar, cornstarch and ginger in small saucepan. Heat over medium heat, stirring, until thickened and boiling. Add to the strawberry mixture, gently stirring to blend. Scrape mixture into 8 x 8 x 2-inch square baking dish.
Place gingersnaps, sugar and cinnamon in heavy plastic bag. Secure end; rap with rolling pin until cookies are coarsely crushed (about 1/2-inch pieces). Add almonds. Sprinkle over fruit mixture. Refrigerate 1 hour before serving. Makes 8 servings.
