Friday, September 10, 2010

Ridiculously Easy Peach Crisp

This dessert comes together crazy fast, satisfies the urge for a warm sweet treat, and dirties just the baking dish and a paring knife.

Fill a baking dish with sliced,
peeled peaches
Sprinkle with brown sugar, cinnamon
and lemon juice

Cover with crumbled gingersnaps
Bake and you're done!

Recipe below or printable version here.


1 pound frozen unsweetened sliced peaches or
     3 cups peeled fresh peach slices
2 Tbs packed brown sugar
½ tsp ground cinnamon
1 Tbs fresh lemon juice
½ cup crumbled gingersnaps (about 8 gingersnaps)

Preheat the oven to 425°F.

Evenly distribute the peach slices in the bottom of an unoiled nonreactive 9-inch pie pan or 8-inch square baking dish. Sprinkle the peaches with the brown sugar, cinnamon, and lemon juice. Top with the crumbled gingersnaps. Bake for about 20 minutes, until the peaches are bubbling and tender when pierced with a fork.

Serve warm or at room temperature, plain or with frozen yogurt or ice cream.

From Moosewood Restaurant Low-fat Favorites

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