Gingered Peach Crisp
24 gingersnaps, crushed
1/4 c firmly packed brown sugar
1 tsp cinnamon
2 T butter, cut up
4 cups fresh peaches, pealed & sliced
Combine first 3 ingredients. Cut in butter until crumbly. Arrange peaches in a lightly greased 8 inch square baking dish; sprinkle with gingersnap mixture.
Bake at 375 degrees for 25 minutes. Serve warm with vanilla ice cream.
5 comments:
This sounds uber fabulous. What do I need to bribe you with to get you to make that for me and Robyn?
Hmmm...I didn't know you cooked. How could I not know that? I lived with you for so many many wonderful months ... and I have absolutely no memories of you in the kitchen. Maybe that's because we spent most of our time at restaurants.
You blog is becoming a must read. I love your little self.
i can attest...it was amazing, Carla...I feel special to have partaken of its goodness
Sounds wonderful....so tell me....Are Ginger Snaps magically made without sugar....? Yah, I didn't think so. Oh well, like I said, It SOUNDS good.
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