Peach Crumble with Gingersnap Topping
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 35-40 min @ 350° |
| Source | HuffPost |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Ingredients
Peach Filling
- 2 1/2 pounds ripe peaches, pitted and cut into 1/2-inch slices
- 1 teaspoon ground cinnamon
- 1/4 cup candied ginger, finely diced
- 3/4 cup light brown sugar
- Juice and zest of 1 lime
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 cup all-purpose flour
Gingersnap Topping
- 1 cup finely crushed gingersnap cookies
- 1 cup old fashioned oats
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons cold unsalted butter, cut into 1/4-inch cubes
Preparation
Preheat oven to 350 degrees Fahrenheit. Grease an 8″x11′ baking dish with nonstick cooking spray
In a large bowl, combine sliced peaches, cinnamon, candied ginger, light brown sugar, lime juice and zest, vanilla, salt and flour. Stir until evenly combined and pour into bottom of prepared baking dish.
In another large bowl, combine crushed cookies, oats, flour, brown sugar and salt. Add butter and blend into the oat mixture with a fork, pastry cutter or your fingers. Work the butter until the mixture is crumbly and no dry bits remain.
Sprinkle oat topping evenly over peaches.
Bake, uncovered, until filling is bubbly and top is golden brown, about 35 to 40 minutes. If topping is getting too dark before filling is done, cover with aluminum foil and keep cooking.
Serve warm or at room temperature with whipped cream or ice cream.
