Reviewed: Sep. 22, 2011

This may not be a traditional-style peach crisp/crumble/cobbler (people get very antsy trying to categorize dessert types, I've noticed) but it got rave reviews when I took it into the offices where I work. The more "bite" the ginger cookies have, the better... I added extra ginger to the crumbs, which I used my food processor to get really, really fine, and I also added cinnamon to the peaches, because I love cinnamon. I also didn't peel the peaches, because I'm lazy, but there are a ton of nutrients in the skin and I didn't find that it affected the flavour, only the texture, and once it was baked no one really noticed. Delicious!

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Reviewer:

wikkedwerkz

Reviewed: Sep. 12, 2011

These were really delicious, and couldn't be easier to make. I used more ginger cookie crumbs than called for, and added all the sugar to the peaches. Served with whipped cream. Thanks!

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Jul. 27, 2011

I made this recipe for a quarterly work dinner meeting and people just raved over it. The ginger and peach combo is out of this world! Super YUM!!! I used the calculator and made 16 servings. caveat #1- I think this needs to bake longer, say 35 - 40 minutes instead of 20 - 30. OR, perhaps I'll microwave the peach filling a bit before adding to baking dish and topping with ginger cookie mixture. caveat #2- I used my food processor to "crush" the cookies and cut in the butter. Next time I'm going to use a rolling pin and ziplock bag and then there will be larger chunks of cookie. I'll probably also cut back on the butter by about 1/3. caveat #3- serve immediately so it does not get soggy.

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Reviewer:

goodfood4ursoul

Cooking Level: Expert

Reviewed: Jul. 10, 2011

I was looking for healthier dessert recipes to use some peaches in. I didn't realize until after I started making it that it was only 2 servings. I didn't have 10oz ramekins but had the standard 5-6 oz ones. I was able to get 3 desserts out of the recipe. I wasn't sure of the quickest way to crush the ginger snaps, so I stuck them in a small ziplock and smashed them with a rolling pin. I added the cinnamon and butter right to the bag, which made clean up easy to. I don't think this tasted like a peach crisp, but more like a recipe of its own. Maybe, with a milder tasting cookie it may have tasted more like what I know as a peach crisp. It still tasted fine with some whipped cream on top tonight for a lite dessert.

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Reviewer:

Baker Bee

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jun. 27, 2011

Delicious and Easy!!! I made this for a group of 8 and everyone loved it! One of the women took the recipe right then to make the next day for her party. Will definitely stay in my Favs!

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