Snappy Individual Peach Crisps |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Crushed gingersnaps spice up the warm sweet peaches in this down-home dessert from our Test Kitchen. It's so yummy you won't think you're eating light! Ingredients:
2 teaspoons cornstarch |
3 teaspoons sugar, divided |
1 teaspoon lemon juice |
1/8 teaspoon salt |
1/8 teaspoon ground nutmeg |
2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped |
1/4 cup crushed gingersnap cookies (about 4 cookies) |
1/4 teaspoon ground cinnamon |
1 tablespoon cold butter |
Directions:
1. In a bowl, combine the cornstarch, 2 teaspoons sugar, lemon juice, salt, nutmeg and peaches. Set aside for 30 minutes. Divide peaches between two 10-oz. baking dishes. In a bowl, combine cookie crumbs, cinnamon and remaining sugar. Cut in butter until crumbly. Sprinkle over peaches. Bake, uncovered, at 350° for 20-30 minutes or until peaches are tender. Yield: 2 servings.
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