Peach And Biscoff Brown Betty

1. 1

   I leave the skin on the peaches because I like the texture. But make sure your peaches are juicy. Cut each peach in half, remove the pit and cut each peach into 12 pieces. Add peaches into a large bowl. Add sugar, Chinese 5 spice and fresh ginger. Stir until the peaches are covered and set aside.

2. 2

   In a medium bowl add Biscoff crumbs and melted butter. Mix until combined.

3. 3

   Preheat oven to 350 F.

4. 4

   Grease a deep pie plate, add 1/3 of the crumb mixture and spread it out evenly. Add 1/2 of the peaches in a nice even layer. Top with 1/3 of the crumbs. Add the second 1/2 of the peaches in an even layer and top with the last 1/3 of the crumbs.

5. 5

   Cover dish with foil, place on a cookie sheet and bake at 350 F for 40 minutes. Then uncover it, turn the oven up to 400 F and bake for 20 more minutes. The top should be crispy and the fruit should be bubbling. Remove it from the oven, set dish on a rack and allow it to rest 15 minutes.

6. 6

   Serve with ice cream of your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.