Since the Accidental Locavore was on a bit of a peach binge lately, it seemed like the perfect time to make this great version of a peach crisp. The twist? Using gingersnaps for the crumble. It adds a nice bit of spice. This is really easy to do (once you’ve peeled the peaches) and will serve 4-6 depending on what’s gone before. This is from Food & Wine.
- 4 tablespoons unsalted butter
- 6 large, ripe peaches, peeled* and cut into ½” wedges
- ¼ cup plus 2 tablespoons light brown sugar
- 2 tablespoons lemon juice
- ¼ cup plus 2 tablespoons flour
- Pinch of salt
- 1 cup coarsely crushed gingersnaps (put them in a Ziploc bag and bang them with a rolling pin)
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!
My verdict: This is a great dessert that comes together easily. Feel free to add blueberries or substitute any sort of fruit that will take to baking. I’ve made it a few times, which is high praise from someone who doesn’t really bake…
*There are two ways to peel peaches, one is using a very sharp peeler. The other way is to cut an X in the bottoms of the peaches and drop them in a pot of boiling water for about 30 seconds to a minute. The skins should slip right off (this is the best way to peel tomatoes too).