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Peach Gingersnap Crisp

Peach Gingersnap Crisp is full of fresh, juicy peach slices topped with a buttery gingersnap cookie topping. Serve it warm with vanilla ice cream for an unbelievable peach dessert.
Course Dessert
Cuisine Southern
Keyword peach crisp, summer
Prep Time 12 minutes
Cook Time 30 minutes
Servings 6
Calories 395kcal


  • 7 to 8 medium peaches, peeled and sliced
  • 1/4 cup packed light brown sugar
  • 1 tablespoon cornstarch
  • 1 teapsoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • pinch of salt


  • 1 cup coarsley crushed gingersnaps
  • 3/4 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 cup butter, cut into pieces


  • Preheat oven to 350 degrees. Lightly grease a 9-inch square baking pan.
  • In a large bowl, stir together sliced peaches, 1/4 cup brown sugar, cornstarch, vanilla extract, nutmeg, and pinch of salt.
    Transfer peach mixture to prepared baking dish.
  • Place gingersnap crumbs, flour, 2 tablepsoons brown sugar, baking powder and butter in a food processor and pulse just until combined.
    Note: If you don't have a food processor, just mix the ingredients in a bowl with a wooden spoon.
    Sprinkle mixture on top of peaches.
  • Bake for 30 to 35 minutes. Serve warm with ice cream.


Calories: 395kcal