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.
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.