Peach Crisp with a Gingersnap Crumb Topping

Today I'm so excited to share a recipe I spotted for Peach Crisp with a Gingersnap Crumb Topping on Sweet Peas & Saffron.  This concoction is a keeper guys!  Oh so good and easy to make.

If you read my weekending post, you know that on Saturday morning Eric and I headed to our local orchard, Eckert's, for some fruit picking.  The blackberries and peaches are in season so it was doubly fruitful (pun intended).

Here's What You Need

Filling

6 cups sliced peaches (peeled and sliced)

¾ cups granulated sugar

1 tablespoon lemon juice

4 teaspoons cornstarch

Topping

1 cup all purpose flour

⅓ cup granulated sugar

⅓ cup brown sugar (packed)

16 gingersnap cookies ((or 4 oz); crushed)

⅛ teaspoon ground ginger

½ cup butter (melted)

Here's What You Do

Preheat the oven to 375 degrees.  

Peel and slice your peaches.  

Throw the gingersnaps in a plastic bag and crush them up.  I like to use my rolling pin to smash them.

Mix the peaches, sugar, lemon juice and cornstarch in a square pan.  I used an 8x8.  If you use a larger one, I would add more peaches.

In a separate bowl, combine flour, sugar, brown sugar, crushed gingersnaps, ginger and melted butter.  Spread over the dish of peach filling.

Bake for 40-50 minutes.  Your topping should be golden brown and the filling bubbling. 

I barely let the timer go off and took this out of the oven before I was dipping in it for a try.  Yep -- it was good!  Just look at the goodness ~

Thank goodness we picked plenty of peaches because I'll definitely be making this again.  Thanks Sweet Peas and Saffron for coming up with this winner!

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