Peach Crisp With a Twist

by Anne Maxfield on August 15, 2012

Serves 4-6
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Vegetarian
Meal type Dessert
The Accidental Locavore shares a recipe for peach crisp with a twist, gingersnaps make the topping. Delicious summer dessert recipe.


  • 4 tablespoons unsalted butter
  • 6 large peaches, peeled and cut into 1/2 inch wedges (for peeling hints, see below)
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 2 tablespoons lemon juice
  • 1/4 cup plus 2 tablespoons flour
  • pinch salt
  • 1 cup gingersnaps, coarsly crushed (put in a Ziploc bag and smash against a counter, or hit with a rolling pin)


Step 1
Preheat the oven to 400 degrees. In a sauté pan, melt 2 tablespoons butter over high heat. Add the peaches and cook, stirring occasionally, until just softened, about 8 minutes. Add ¼ cup of brown sugar and the lemon juice and cook until the peaches are lightly caramelized, about 5 minutes. Transfer to a 1 ½ quart baking dish (shallow is better here).
While the peaches are cooking, in a food processor, combine the flour and salt with the remaining butter and brown sugar. Pulse a few times until it looks like coarse cornmeal. Add the gingersnaps and pulse until just combined.
Press the topping into clumps and sprinkle over the peaches. Bake for about 15 minutes until the top is browned and the filling is bubbling. Let cool slightly. Serve with vanilla ice cream and enjoy!

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