Peach Gingersnap Crisp – a delicious recipe with unsalted butter, peaches, light brown sugar, lemon juice, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400.
2
In a skillet, melt 2 tablespoons of the butter.
3
Add the peaches and cook over high heat, stirring occasionally, until just softened, 8 minutes.
4
Add 1/4 cup of the brown sugar and the lemon juice.
5
Cook until the peaches are lightly caramelized, about 5 minutes; scrape into a 1 1/2-quart baking dish.
6
Meanwhile, in a food processor, pulse the flour and salt with the remaining 2 tablespoons each of butter and brown sugar until the mixture resembles coarse meal.
7
Add the crushed gingersnaps and pulse 2 or 3 times, just to incorporate the cookies.
8
Press the topping into clumps and sprinkle over the peaches.
9
Bake in the center of the oven for about 15 minutes, until the top is browned and the filling is bubbling.
10
Let cool slightly, then serve.
230
kcal
Calories
12
g
Fat
31
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 6 large peaches, peeled and cut into 1/2-inch wedges (2 1/2 pounds), ¼ cup plus 2 tablespoons light brown sugar, 2 tablespoons fresh lemon juice, and more.
Yes, Peach Gingersnap Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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