By: The editors of Relish magazine
With sweet, ripe, juicy peaches, less is more. Undoubtedly the best way to eat a ripe peach is standing over the kitchen sink with the juices running down your arms. But when you have guests and a bit more decorum is in order, slice them, add some cookie crumbs and butter and shower the whole thing with crunchy raw sugar. A quick turn in the oven, and your crisp is done. Gild the lily a bit by adding vanilla ice cream or whipped cream.
Any kind of molasses or
ginger cookie will work.
2 1/2 cups ginger or molasses cookie crumbs (such as Biscoff)
4 cups sliced fresh, ripe, pitted peaches (not peeled)
2 tablespoons cold butter, cut into small pieces
1 tablespoon raw sugar
1. Preheat oven to 375F.
2. Sprinkle 1 1/2 cups cookie crumbs evenly over the bottom of a shallow gratin dish or 4 small, shallow ramekins. Spoon peaches on top.
3. Sprinkle remaining 1 cup cookie crumbs evenly over peaches and scatter bits on butter over all. Sprinkle on sugar and bake about 20 minutes, until peaches are softened and butter is bubbly. Serves 4.
Photo by Mark Boughton Photography / styling by Teresa Blackburn