Gingered Peach Crisp

Recipe from

Southern Living


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


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

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

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

December 1997
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