Kids Love to Cook by Toni Richardson
Gingersnap Peach Crisp (Some parental participation required)
A delightful dish for breakfast, brunch or after dinner.
You will need:
6 cups sliced fresh or frozen peaches
¾ cup packed brown sugar
¼ cup flour
½ cup quick cooking oats
6 tablespoon butter
6 gingersnap cookies
Read all the directions and wash your hands well. Ask a parent to help you pre-heat the oven to 375°.
1. Butter a baking dish.
2. Spread sliced peaches on the bottom of the dish.
3. Place gingersnaps in a plastic bag and roll with a rolling pin until the cookies are crumbs.
4. In a medium size bowl combine the brown sugar, butter, flour, oats and gingersnap crumbs. Mix with your fingers.
5. Spread over peaches.
6. Bake in oven for 30 to 35 minutes.
Serve with cream or whipped cream.
Contact Toni Richardson at toni@sierramountaintimes.com.
