The best way to enjoy summer’s peaches: in crisp form with the most amazing gingersnap crumble topping you’ve ever tasted!
They say good things come in threes.
Well, this week I am going to give you the second and third of some peachy summer recipes.
I didn’t intend to go peach crazy, but they were on sale. And they looked so pretty! (Isn’t this what shopping addicts tell themselves to justify their purchases?).
So I impulse bought the biggest bag of peaches you’ve ever seen, getting some raised eyebrows from Ben since, well, I don’t really eat peaches normally. At least not raw…I object to their fuzziness. I know. I am weird.
I may object to peach fuzziness, but put them into baking (or a cocktail) and I am a huuuuge peach fan! They are so sweet and summery and…well, peachy.
This is the second of three peach recipes I’ll be posting.
The first was Peach and Brown Sugar Scones with White Chocolate. I have been dreaming of them ever since.
This second recipe uses up the most peaches of all my recipes. But it is actually the fastest of all the recipes to whip up!
The most time consuming part is peeling and removing the peach pits. This is made easier if your peaches are extra ripe…the skin just peels right off. Sooo easy.
I can’t decide if my favorite part of this recipe is the peach filling or the gingersnap crumble topping. The combination is pretty great.
I am such a sucker for an extra thick layer of crumble topping…and this one didn’t disappoint! I think it ended up being half peaches, half crumble. Just check out this picture below:
Oh yeah, lots of crumble, just the way I like it 🙂
This type of dessert is so crumbly and gooey that it is not very photogenic.
But I actually like the fact that it is so messy. You just serve up a big old spoonful, and then go back to the pan for all the bits that have collapsed into the spot you just took your spoonful from because, you protest, ‘that was part of my piece!’ Really.
Best served with a big scoop of vanilla ice cream.
- 6 cups sliced peaches (peeled and sliced into ½ inch pieces)
- ¾ cups granulated sugar
- 1 tablespoon lemon juice
- 4 teaspoons cornstarch
- 1 cup all purpose flour
- ⅓ cup granulated sugar
- ⅓ cup brown sugar (packed)
- 16 gingersnap cookies ((or 4 oz); crushed)
- ⅛ teaspoon ground ginger
- ½ cup butter (melted)
- Pre heat oven to 375 F.
- Mix peaches, ¾ cup sugar, lemon juice and cornstarch in a 9 X 9 inch pan.
- In a separate bowl, combine flour, sugars, crushed gingersnaps, ginger, and melted butter. Spread evenly over peach filling.
- Bake for 40-50 minutes, until topping is golden and filling bubbles. You may need to cover with foil at around 30 minutes to prevent topping from overcooking.
Peach Filling recipe from Martha Stewart
Gingersnap Crumble Topping from Food & Wine