Ginger Peach Crisp

I had some peaches that needed to get used, and when fumbling through my cupboards I also found the gingersnaps that I’d used to make a crust for my eggnog cheesecake at Christmastime. So, I made the crisp topping with gingersnaps, yum.

Filling:
1/3 C packed brown sugar
1 T lemon juice
2 T cinnamon
1/2 tsp ginger
8 large peaches
(I only had six, so I supplemented with a tin of peaches, so I’m guessing that it would be about eight)

Crisp Topping:
2 T melted butter
1 T cinnamon
4 tsp packed brown sugar
1/2 C oats
1 C crushed gingersnaps

Combine 1/3 brown sugar, lemon juice, cinnamon, and ginger. Toss with peaches to coat. Spoon into an 8-inch baking pan. Combine butter, brown sugar, cinnamon, brown sugar, oats and crushed ginger snaps. Mix with a fork until coarse crumbs are formed. Sprinkle over peaches. Place pan on baking sheet to catch any filling that might bubble over during baking. Bake in 375° oven for 45 minutes or until bubbly.

I have some vanilla yogurt I’m going to put on top of mine when it’s fresh from the oven. Yum. 🙂