I stumbled across this recipe looking for a post-play soiree dessert, but I decided to make ginger cookies instead. In a stunning coincidence, this recipe calls for gingersnaps as the crumble topping for peaches. I thought that, since we were only having two people over, there would be a ton of ginger cookies left over, we would all get sick of them after a day or two, and this would be a nice way to use up some of them with a twist.
What actually happened is that about 8 people came over, the ginger cookies were extremely popular (they’re a good pairing with Scotch, apparently), and I only had a few left at the end of the evening. The last few days, I was too tired (and too busy making other things) to get around to these, and this morning I found that half the peaches I had left out to ripen had been eaten or packed for lunch by my parents, leaving me with significantly fewer than I wanted. As a result, my version of this recipe has a larger crumble-to-fruit ratio than the original Moosewood recipe and a reduced baking time, but it’s still pretty darn good.
Ginger Peach Crumble
Recipe from Moosewood Restaurant Low-Fat Favorites.
3 ripe peaches (or equivalent unsweetened frozen peach slices, thawed)
1 Tbsp packed brown sugar
1/4 tsp cinnamon
1/2 Tbsp lemon juice
1/2 c crumbled gingersnaps or other ginger cookies (see note)
Preheat oven to 425 degrees F. Peel peaches and cut into slices. Evenly distribute the peach slices in the bottom of an ungreased (I sprayed my with a tiny bit of cooking spray) nonreactive 9-inch pie pan or 8×8-inch baking dish. Sprinkle brown sugar, cinnamon, and lemon juice over the peaches. Bake for 5 minutes. Remove from oven and top with crumbled gingersnaps. Bake for another 7-10 minutes, until peaches are bubbling and tender when pierced with a fork.
Serving suggestion: warm, with vanilla ice cream, creme fraiche, or whipped cream.
Note: This makes a very sparsely-topped crumble; doubling or even tripling the amount of topping would probably be very good as well. In that case, keep a close eye to make sure the topping doesn’t burn, and maybe bake the peaches by themselves for a bit longer before adding the topping.