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| RECIPE FOR GINGERSNAP-PEACH CRISP |
Title: Gingersnap-Peach Crisp
Serves: 4
Ingredients:
| 2.00 | lb | Peaches or nectarines, | | | Peeled, pitted and sliced | | 2.00 | tb | Firmly packed | | | Light brown sugar | | 8.00 | | Gingersnap cookies | | 2.00 | tb | Chopped walnuts | | 2.00 | ts | Vegetable oil |
Instructions:
Tender cooked summer peaches lie beneath a dark, chewy mantle of crushed gingersnap cookies and chopped walnuts.
Sample the peaches while making this dish; if they're not perfectly sweet, add an extra tablespoon of brown sugar.
Makes 4 servings 1.
In 1-quart microwave-safe dish, combine peaches and brown sugar; set aside.
Place gingersnap cookies in clear plastic bag and seal.
With rolling pin, crush gingersnaps to make crumbs.
(We do this by hand and not in a food processor to ensure that we get crumbs and not large chunks amid fine dust.
) Add walnuts and oil to gingersnap crumbs in bag, rubbing mixture to blend.
2.
Sprinkle gingersnap mixture; cover and microwave on high (100 percent) 2 minutes longer.
(If microwave does not have carousel, rotate dish after the first 3 minutes.
) Cool crisp 20 to 25 minutes before serving.
Nutritional information per serving using 2 tablespoons sugar - protein: 2 grams; fat: 5 grams; carbohydrate: 43 grams; fiber: 4 grams; sodium: 83 milligrams; cholesterol: 0 milligram; calories: 195
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