Snappy Individual Peach Crisps Recipe

Snappy Individual Peach Crisps Recipe

  • 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
  1. 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.
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