Cinnamon Ginger Peach Crisp Recipes

THE BEST, CRISPIEST PEACH CRISP

Steps:

• Place one oven rack on lowest position and another oven rack on middle position. Preheat to 375F. Line a baking sheet with parchment paper and set aside.
• Gently toss peaches and 1/3 cup sugar together in a large bowl. Let sit for about 45 minutes, gently stirring several times, to allow maceration.
• Meanwhile, make the Topping: In a large bowl, combine flour, oats, 1/4 cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk to combine. Drizzle vanilla over the top and stir to combine. Add cold butter pieces and use clean fingers to gently work it into a crumbly mixture, with small clumps throughout. Add nuts and gently stir just enough so the nuts stick to the mixture. Mixture should consist of 1/2 inch chunks throughout, with some small loose bits.
• Scatter topping into a single layer on lined baking sheet. Bake on middle rack until lightly browned and firm, 12-14 minutes, giving it a gentle toss halfway through baking.
• Drain macerated peaches in a colander set over a bowl and reserve 1/4 cup of the juice (either discard remaining juice or save it for another purpose.) Whisk the reserved juice with cornstarch, lemon juice, salt, cinnamon, ginger, and nutmeg. Fold in the peaches, and gently stir to coat. Transfer peach mixture to a deep 8x8 baking dish. Sprinkle topping over the peaches evenly, pressing down gently if needed. Place on lowest rack and bake until nicely browned and filling is bubbling around edges, about 25-40 minutes (loosely tent the crisp with foil if it starts to brown too quickly.) Let peach crisp cool 15 minutes. Serve while it's warm from the oven.

CINNAMON GINGER PEACH CRISP

Steps:

• In a small saucepan over medium heat, combine butter, vanilla pod and seeds. Melt the butter and cook for 5-8 minutes, swirling frequently until it turns a golden color and develops dark brown flecks.
• Remove from heat and set aside, letting the brown butter cool while you prep the filling.
• In a large bowl, combine flour, oats, brown sugar, salt, ginger, and pecans. Stir in the brown butter until large clumps form. Set aside.
• Place peach slices and ginger in a large bowl and toss with cinnamon whiskey. Allow to marinate 15-20 minutes while the brown butter cools.
• Preheat oven to 375 degrees F.
• Combine the brown sugar, cinnamon, and cornstarch in a small bowl, stirring to distribute, then add to the peaches. Toss gently to coat the fruit, then spread them evenly in a baking dish.
• Scatter the Nutty Brown Butter Topping over the peaches, and bake 45-60 minutes, until topping is golden brown and the fruit begins to bubble.
• Cool 15 minutes or so, then serve with big scoops of vanilla ice cream. Enjoy!

GINGER PEACH CRUMBLE

Steps:

• Preheat the oven to 425*.
• 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.
• Enjoy!

GINGERSNAP PEACH CRISP

Steps:

• Drain fruit; arrange in greased 8x8 inch baking dish Mix together gingersnaps asnd butter.
• Stir in nuts.
• Sprinkle evenly over peaches.
• Bake at 350 for 15-20 minutes.
• Serve warm with vanilla ice cream, frozen yogurt or whipped cream.
• You can also divide the dessert among 6 8-ounce baking cups.
• Bake at 350 for 10 minutes.