1. Lightly grease a 9x13 baking pan and set aside.
2. Bring to boil a large pan of water. Add peaches a few at a time let poach 30 secs- 1 minute. Remove and rinse with cold water. Peel, pit and slice the peaches thickly. Combine with the brown sugar, lemon juice and pumpkin pie spice.
3. Combine the ginger snap crumbs, flour, butter and ginger. Sprinkle half te mixture over the bottom of the baking pan. Spoon in peach mixture and top with remaining crumbs. Bake at 350 for 40 minutes.
4. Serve warm with ice cream or whipped cream.
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