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Gingered Peach Crisp

Yield 4 servings


  • 24 gingersnaps, crushed
  • 1/4 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter or margarine, cut up
  • 2 (15-ounce) cans peach slices in light syrup, drained
  • Vanilla ice cream or frozen yogurt

How to Make It

  1. Combine first 3 ingredients. Cut in butter with a pastry blender until mixture is crumbly.

  2. Arrange peach slices in a lightly greased 8-inch square baking dish; sprinkle with gingersnap mixture.

  3. Bake at 375° for 20 minutes or until thoroughly heated. Serve warm over vanilla ice cream.