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Snappy Individual Peach Crisps

By: Taste of Home Test Kitchen

"Crushed gingersnaps spice up the warm sweet peaches in this down-home dessert from our Test Kitchen. It's so yummy you won't think you're eating light!"

Rate/Review | Read Reviews (5)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 teaspoons cornstarch
3 teaspoons sugar, divided
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups fresh or frozen sliced peeled peaches, thawed
1/4 cup crushed gingersnap cookies
1/4 teaspoon ground cinnamon
1 tablespoon cold butter

Directions

In a bowl, combine the cornstarch, 2 teaspoons sugar, lemon juice, salt, nutmeg and peaches. Set aside for 30 minutes. Divide peaches between two 10-oz. baking dishes. In a bowl, combine cookie crumbs, cinnamon and remaining sugar. Cut in butter until crumbly. Sprinkle over peaches. Bake, uncovered, at 350 degrees F for 20-30 minutes or until peaches are tender.

Footnotes

Nutritional Analysis: One serving equals 219 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 291 mg sodium, 39 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.